Pakoras

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

5 new potatoes, scrubbed
1 onion
1 cauliflower
3-1/2 tsp. garam masala
1 tsp. chili powder
Oil
170 grams gram flour
1/2 tsp. ground turmeric

INSTRUCTIONS

Cut potatoes into medium-thick slices. Slice onion into thick rings and cauliflower into thin florets. Mix together 1-1/2 tsp. salt with 1/2 tsp. garam masala and 1/2 tsp. chili and season all vegetables.

Heat oil in a deep-fryer or chip pan to 190°C (375°F). Sift gram flour with the remaining salt, garam masala, chili powder and turmeric into a mixing bowl. Gradually stir in about 200 ml. water to make a smooth, thick batter.

Carefully dip potato slices into batter. Fry over a medium heat until golden brown. Drain on paper towels and leave to cool. Continue until you have coated and fried all the vegetables. Once cold, re-heat oil to 190°C and re-fry in batches. Drain on towels. Serve hot or cold with mint chutney (see Recipe #4452).

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Tagged: indian, pakoras add tags

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