These vegetable pakoras are delicious. You'll love this recipe if you've ever had Japanese tempura-coated veggies. These pakoras are similar, but the spiced batter gives them a unique taste. Serve with chili sauce, mint yogurt sauce, or sweet and sour sauce. Try this recipe with other vegetables, such as sweet potatoes, broccoli, and asparagus.
Ingredients
- chickpea flour: 1 cup
- garlic: 2 clove (crushed)
- salt: 1 tsp
- ground coriander: 0.5 tsp
- ground turmeric: 0.5 tsp
- chili powder: 0.5 tsp
- Garam Masala: 0.5 tsp
- water: 0.75 cup
- oil for deep frying: 1 quart
- cauliflower florets: 0.5 head
- onions, sliced into rings: 2 medium
Metric Conversion
Stages of cooking
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Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.
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Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).
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While the oil is heating, dip cauliflower florets and onion rings in batter to coat.
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Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
