4 to 6
vegetable pakoras recipe you need
2 cups chick-pea
1 ½ cups water
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon oregano seeds
½ teaspoon salt
1 teaspoon ground ginger
pinch of ground cinnamon
¼ teaspoon asafetida powder
1 teaspoon crushed dried fenugreek ( methi
) leaves ( optional ), soaked*
½ cup ghee or vegetable oil for shallow-frying
peeled and thinly sliced
4 medium potatoes, peeled and thinly sliced
1 green bell pepper, thinly sliced
2 tablespoons fresh mushrooms, thinly sliced
2 tablespoons coarsely chopped fresh spinach
Dried fenugreek leaves should be soaked
in water for 5 minutes and then stirred
with the fingertips. The dust that settles
to the bottom is not good to digest and
should be discarded.
Sift the chick-pea
flour into a bowl and add the water, a little
at a time, until a paste forms.
Add all of
the spices and whip the paste with an egg
beater or in a blender.
Drop a small
amount of the mixture into a cup of water.
If the paste
floats, it is ready to cook.
In a heavy
pan or wok, heat the ghee over medium heat.
When the ghee
is hot but not smoking, dip the vegetables,
one piece at a time, into the chickpea paste
( make sure vegetables are completely covered
by the paste ) and place into the hot ghee.
until well cooked and golden brown.
a slotted spoon and drain the pakora on
and frying until all the vegetables are
information on this vegetable pakoras recipe
batter-coated deep-fried vegetables often
served as a snack with chutney or saunth,
and lemon juice or vinegar. They increase
acidity and should be eaten in moderation.
( Because they are very tasty, it is always
tempting to eat too many. )
vinegar pickle, lemon, chutney, or saunth.