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Indian Vegetarian Recipes : Mixed Vegetable Pakoras

Serves 4 to 6

Click for a larger image of Pakoras

For this vegetable pakoras recipe you need

2 cups chick-pea flour
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

1 eggplant, 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

*Note: 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.

Vegetable Pakoras Recipe

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.

Stir constantly until well cooked and golden brown.

Remove with a slotted spoon and drain the pakora on paper towels.

Continue dipping and frying until all the vegetables are cooked.

Background information on this vegetable pakoras recipe

Pakoras are 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. )

Serve with vinegar pickle, lemon, chutney, or saunth.

About this page

Vegetable Pakoras Recipe extracted from the vegetarian recipes of the "Healing Cuisine" book, which contains over 200 tasty ayurvedic, vegetarian indian recipes (see full list of vegetarian recipes)

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