CRISPY VEGETABLE PAKORAS

Yield: Makes about 24.

Vegetarian, Gluten-Free.

Ingredients:
  • 1 cup chana flour
  • 1 tsp chili powder
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup grated peeled potato
  • 1 cup thinly sliced cauliflower
  • 1 cup thinly sliced onion
  • 1/2 cup slivered spinach
  • 1/2 cup water
  • 1/4 cup plain yogurt
  • Oil for frying*
  • Sea salt*
Method:
  1. Combine chana flour, chili powder, curry powder, coriander, cumin, turmeric, baking powder and 1/2 tsp salt in a bowl. Add potato, cauliflower, onion and spinach; toss to coat. Add water and yogurt, stirring to combine.
  2. Heat 1 inch oil to 180°C in a large deep frypan over medium-high heat. Working in batches, drop 1 tbsp measures of vegetable mixture into oil. Fry until golden brown and crisp, about 1 – 2 minutes per side. Remove pakoras with a slotted spoon; drain pakoras on paper towels. Sprinkle lightly with additional salt. Serve immediately.
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