Vegetable Pakoras
By: Karlyn Oyama
Published: Sunday, February 14, 2010 - 7:28am

Ingredients




1 large potato
2 smalls cauliflower
1 small red capsicum
1 medium sized onion
2 cabbage or 5 spinach leaves
1 cup sweet corn kernels, parboiled
2 teaspoons garam masala
2 teaspoons ground coriander
1 cup besan (chickpea flour)
1 teaspoon bicarbonate of soda
1 teaspoon chilli powder
1 tablespoon lemon juice
1/2 cup cold water
vegetable oil for deep frying

Preparation

1 Boil the potato until just tender; peel and chop finely. Finely chop cauliflower capsicum and onion. 2 Shred the cabbage or spinach. 3 Make a creamy batter of the remaining ingredients with cold water. 4 Add the vegetables and mix in evenly. 5 Heat the oil. 6 Drop tablespoonfuls of the mixture into the oil about eight at a time to fry until golden brown. Remove to a rack covered with absorbent paper. 7 Serve hot with sweet mango chutney or tamarind sauce.

About


All over India, snacks are available from roadside vendors. Snacks like crisp, crunchy pakoras made from fresh seasonal vegetables served with flavorsome chutneys are just a few of the delicious morsels to enjoy.
Variation: shallow fry the mixture as larger patties. Serve as a main course with a curry sauce or fresh tomato sauce spiced with chilli.