Pakoras
Posted in /Cooking/Side_Dishes on Sunday, July 09, 2017
These are nice little side dishes that my students make in the vegetarian and ethnic cuisine unit. I always hear them say plain yogurt is gross I don't want to try this recipe. But I'm happy to say they're always pleasantly surprised by how good they taste.
Ingredients
1 1/2 cup (375 mL) Chana flour (chickpea flour)
1 tsp (5 mL) Chili powder
1 tsp (5 mL) Garam masala
1 tsp (5 mL) Ground coriander
1 tsp (5 mL) Ground cumin
1 tsp (5 mL) Tumeric
1/2 tsp (2.5 mL) Baking powder
1/2 tsp (2.5 mL) Salt
1 cup (250 mL) Peeled and grated potatoes
1 cup (250 mL) Thinly sliced cauliflower
1 cup (250 mL) Julienned onions cut on the grain
1/2 cup (125 mL) Slivered spinach
1/2 cup or a little more (125 - 150 mL) Water
1/4 cup (60 mL) plain yogurt
Oil for frying
Salt to taste
Mango chutney
Directions
- In a mixing bowl; combine, chana flour, spices and baking powder.
- Prepare vegetables, put potatoes in bowl of water to prevent browning
- Toss vegetables with the flour and spice mixture, until well coated.
- Add water and yogurt to make a batter
- Heat oil in pan approximately 3/4 to 1 inch deep
- Scoop a mixture of the pakora batter and cook in hot oil for 3-4 minutes on each side or until golden brown.
- Remove from the pan and place on a paper towel to drain excess oil.
- Lightly salt the pakoras and serve with mango chutney
Writeback