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MIXED VEGETABLE PAKORAS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Whisk together all the ingredients for the batter with 150 ml water. Adjust the seasoning; it should be slightly over seasoned.
- If using onions among your vegetables, salt them now and leave for a short while until they start to wilt, then rinse and pat dry.
- Heat the oil in a large, wide saucepan and drop of batter should start sizzling immediately.
- Cook one type of vegetable at a time, finishing with the onions.
- Dip the pieces of potato, cauliflower or aubergine in the batter, then drop them into the pan in batches.
- Reduce the heat so the vegetables cook as the batter browns. Once they are done, remove from the pan with a slotted spoon and place on a plate lined with kitchen paper.
- Throw the wilted onions in the remaining batter, then take a small walnut- sized ball of them at a time and add it to the pan.
- Once they are golden brown, remove with a slotted spoon and drain on kitchen paper and serve hot.
INGREDIENTS
Batter
- 75 grams gram flour
- 2 teaspoon ground coriander
- 2 teaspoon ground cumin
- 1 tablespoon ground rice
- ½ teaspoon carom seeds
- ¾ teaspoon chilli powder
- ½ teaspoon turmeric
- ¾ teaspoon garam masala
- 2 teaspoon dried mango powder
- 2 garlic cloves, grated into a paste
- Salt to taste
Vegetables
- 90 grams potato, peeled and sliced
- 140 grams cauliflower or broccoli, cut into small-medium florets
- 1 small onion, sliced
- IDHAYAM MANTRA Peanut oil, to deep-fry
- 100 grams aubergines cut half moons
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