Pakora - Spicy Indian Vegetables
Try this easy recipe for a yummy traditional Indian Pakora (battered spicy vegetables). Great served with Tamarind sauce and a Pepper Tree Fine Foods curry.
170 grams Chick Pea flour or Besan flour
1 tsp salt
¼ tsp chili powder or flakes or to taste
¼ tsp fennel seeds
1 tsp garam masala
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
100g button mushrooms
1 small onion (100g)
Vegetable oil for shallow frying
You will need:
1 large saucepan or wok
Step 1. Batter
Place pakora batter in large bowl, add exactly 150ml cold water. Stir through until it forms a smooth paste. Let stand for 5 minutes.
Step 2. Vegetables
Cut eggplant in half lengthways, then into 1cm slices. Chop mushrooms in half. Cut cauliflower into small florets and onion into rings, separating each layer. Add prepared vegetables to the batter and mix with your hand or a pair of tongs coating the vegetables evenly.
Step 3. Pakora
Heat about 2cm of oil in a large saucepan or wok until very hot. You may need to regulate the temperature if the oil starts to overheat. (If the oil is not hot enough the pakora will soak up oil unnecessarily.)
Using tongs carefully place some of the coated vegetable mixture into the pan. Fry, turning gently. Will take approximately 2 minutes to cook each batch. Place on paper towel to absorb excess oil. Repeat until all the mixture is finished.
Great served with Tamarind sauce and a Pepper Tree Fine Foods curry kit!