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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Serve hot. This goes well with curry sauce, mango chutney or other sweet or spicy sauces.
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