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PrintVEGETABLE PAKORAS
Makes :
30
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the potato until just tender, peel and chop finely.
- Finely chop cauliflower, capsicum and onion. Shred the cabbage or spinach.
- Make a creamy batter of the remaining ingredients with cold water. Add the vegetables and mix in evenly.
- Heat the oil. 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.
- Serve hot with sweet mango chutney or tamarind sauce.
INGREDIENTS
- 2 large potato
- 2 small red cauliflower
- 2 small red capsicum
- 2 medium sized onion
- 3 cabbages or 6 spinach leaves
- 200 grams sweet corn kernels, parboiled
- 3 teaspoons garam masala
- 3 teaspoons ground coriander
- 600 grams besan flour
- 5 tablespoons flour
- 2 teaspoon bicarbonate of soda
- 2 teaspoon chili powder
- 2 tablespoon lemon juice
- Cooking oil for deep frying
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