Indian Vegetable Pakoras

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine European
Servings (Default: 5)

Ingredients

  • 1 large potato (s)
  • 1 small cauliflower, 2 cabbage leaves
  • 1 red pepper (s)
  • 1 medium onion (s)
  • water
  • 80 g corn kernels, drained very well
  • 2 teaspoon garam masala
  • 2 teaspoons coriander powder
  • 200 g chickpea flour
  • 1 teaspoon baking soda
  • 1 teaspoon chili powder
  • 1 tablespoon lemon juice, freshly squeezed
  • Oil or fat for deep-frying
Indian Vegetable Pakoras
Indian Vegetable Pakoras

Instructions

  1. First cook the potatoes until soft, peel them and finely chop them. Finely chop the cauliflower, paprika and onion. Also cut the cabbage leaves very finely.
  2. Prepare a creamy batter with all the other ingredients in cold water (similar in consistency to pancake batter). Fold in all the vegetables and stir well.
  3. Heat the deep-frying oil or fat to approx. 200 ° C. Then cut off small portions of the mixture with a tablespoon, press flat with your hand and pour into the hot oil. Bake until golden brown, remove and let the fat drip off on a piece of kitchen paper.
  4. Serve hot. This goes well with curry sauce, mango chutney or other sweet or spicy sauces.

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