Sunday, April 28, 2019

Vegetable Pakoras (Vegetable Fritters)


My mother dropped by for another cooking day and top of my list to make were these vegetable pakoras.  She has made this a several times for parties and events and they disappear in a flash.  Pakoras are basically a vegetable fritter that has a very delicious chickpea batter base. 
This is a vegetarian/vegan treat that will make even the meat-lovers in your life happy. My husband and son (my resident carnivores) wouldn't stop popping these vegetable fritters into their mouths.  Nothing beats these pakoras fried hot out of the oil... but they are still pretty darn tasty once they cool down.  
You don't need any dip as far as I am concerned.  All I need is a pakora in each hand and a plate of them close by because once you started popping these crazy looking fritters you don't want to stop.

1 cup chopped cauliflower (small bite size pieces)
1 cup sliced onion
1 cup sliced cabbage
1 cup diced boiled potatoes
2-3 large green chilies (I used aniheims sliced)

Canola Oil to deep fry (as needed)

2 cups chickpea flour sifted (found in Indian grocers)
1 cup up to 1 1/2 cups water (or as needed)
1 inch grated fresh ginger
2-3 cloves grated garlic
2-3 tsp whole cumin seeds
2-3 tsp red chili powder
1 tsp red chili flakes
1/2 tsp turmeric powder
salt to taste

Cut and prep all vegetables.  Make batter and mix well.

 The batter should be the consistency of thick pancake batter.  Add vegetables to batter and mix well.

Heat oil to 375 degrees.

 Drop small clumps of the batter/vegetable mixture into oil and deep fry until golden brown.

The pakoras have no real shape, they just free from in the oil.  Serve immediately or at room temperature.  Enjoy.



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