Odds and Ends Pakoras
Use any odds and ends vegetables for this recipe, such as cabbage, carrot, peppers, cauliflower and onion.
Substitutes?
- No garam masala? Use curry powder instead.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
1 onion (sliced)
½ Cabbage (shredded)
½ Yellow pepper (sliced)
1 Carrot (cut into thin batons)
120 g Chickpea flour (or gram flour)
80 g Corn flour
6 tbsp Water (use more if needed)
2 tbsp Garam masala
1 tsp Ground ginger
1 tsp Ground turmeric
2 tbsp Fresh coriander (chopped)
salt (to taste)
Vegetable oil (to fry)
Recipe:
- In a large mixing bowl, add the chickpea flour, corn flour, spices and water. Whisk to a thick batter.
- Add the prepared vegetables to the batter and mix well until coated.
- Heat vegetable oil into a deep large saucepan over a medium heat. Test by dropping a small portion of the coated vegetables into the oil. It is the right temperature when it sizzles and comes up.
- Cook in batches creating small portions using two spoons. Do not touch the oil with your fingers as it is very hot. Fry until golden and crisp.
- Remove the vegetable pakora to a cooling rack. Fry in batches until you finish all the prepared batter. Top with fresh coriander, sea salt and serve hot, on their own or with the dip of your choice such as yoghurt or chilli jam.
How to store
Store in an airtight container, in the fridge, for up to 3 days. Reheat in the hot oven to crisp up again.
