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| Pakoras (Vegetable Fritters) Pakoras are an essential item of Indian festive food. They can be made with almost any vegetable (bell pepper, cauliflower, eggplant, potato, or spinach, tofu). Ingredients oil for deep frying (corn oil is an excellent choice) 1 cup of besan (gram flour; available at Indian stores) 1/2 tsp turmeric pinch of hing ( 1 tsp salt 1 tsp coriander powder 1 tsp cumin powder 1/2 tsp chilli powder cut vegetables (bitesize, strips, or wedges) Preparation Heat up the oil in a wook or deep-frying pan. In the meanwhile, make a batter by mixing together the flour and all the spices. Then, add enough water to make a thick batter. It should be of a consistency that will thinly coat the vegetables (ie. it can't be runny, but at the same time, it can't be so thick that all your fritters are half dough!). The oil is ready for frying when batter drops quickly crisp and crackle in it. You should coat the cut vegetables in the batter, and then slip them into the oil (don't slam dunk them, as this will cause your oil to splash and burn!). Don't do too many at a time; make sure the vegetables have enough swimming space. Serve as hot as possible!. Serve with tomato sauce, salsa, yoghurt or spicy chutneys. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By aryabuddha@... |