Herta Pakora
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour (chickpea)
- 1 liter vegetable oil
- 4 teaspoons salt
- 1 pinch (s) pepper
- 1 teaspoon coriander powder
- 2 teaspoons spices (Garam Masala)
- 1 teaspoon chili powder
- Vegetables, e.g. cauliflower, eggplant, onion, potato, bell pepper or zucchini
Print Recipe
Pin Recipe Instructions
- Mix the chickpea flour with water to form a thick batter. Put the flour in the bowl before the water and stir vigorously to avoid lumps. Season with salt, pepper, chili powder, coriander powder and garam masala.
- Heat the oil in a saucepan or wok.
- Prepare the vegetables. Pluck the cauliflower into florets. Eggplant, potatoes, zucchini in slices, onion in thick rings, paprika: cut into strips.
- Dip the vegetables in the batter and then fry them in the oil until golden brown. Drain on paper towels.
- Special note for cauliflower:
- This has to be fried twice so that it is whole. After frying the cauliflower for the first time, briefly squeeze it between kitchen paper and fry it a second time.
- Delicious sauces are ketchup, mint sauce and tamarind sauce.
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