Thursday, May 19, 2011

Crispy Vegetable pakora

·         150 g       chickpea flour
·         1 tsp tsp   ground coriander
·         1 tsp         salt
·         1/2 tsp      ground turmeric
·         1/2 tsp     chili powder
·         1 tsp        garam masala
·         2             cloves garlic, crushed
·         1             Cup water
·         200 ml     oil for deep frying
·         100 g       cauliflower florets
·         3              onions, sliced into rings

1.     Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2.     Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

3.     Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

4.     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.

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