Crispy Vegetable Pakoras
SUBMITTED BY: Karla
"These are very yummy, and if any of you have ever had Japanese tempura
coated veggies, you*ll love this recipe. It*s similar, yet it is unique
in it*s taste. Serve with a chili sauce, mint yogurt sauce, or sweet and
sour sauce. Try other vegetables for dipping, such as sweet potatoes,
broccoli and asparagus."
Original recipe yield:
3 cups
PREP TIME 15 MinCOOK TIME 10 MinREADY IN 25 Min
INGREDIENTS
1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets
2 onions, sliced into rings
DIRECTIONS
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt,
turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into
the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375
degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small
batches until golden brown, about 4 to 5 minutes. Drain on paper towels
before serving.
Editor*s Note
We have determined the nutritional value of oil for frying based on a
retention value of 10% after cooking. The exact amount may vary
depending on cook time and temperature, ingredient density, and the
specific type of oil used.
Beauty is eternity gazing at itself in a mirror.
Kahlil Gibran
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