Title: Pakora Vegetables
Categories: Indian
Yield: 6 Servings
1 1/2 c Chickpea flour
1 1/2 ts Salt
1/2 ts Cayenne
1 1/2 ts Turmeric
1/2 ts Ground cumin
1 1/2 c Water
60 Vegetable chunks
Pakora is basically the same idea as tempura, so read the tempura
recipe to get the method down. The pakora batter is different, and
pakora vegetables get a different sauce, but you can use the same
vegetables, cutting-style, and frying technique.
Serve Pakora with rice, chutney, and raita.
The Pakora batter calls for chickpea flour. You might have to shop
around for this item. Check out imported foods sections of grocery
stores, asian food shops, natural food stores. Don't substitute any
other kind of flour. The flavor of chickpea flour (and its texture)
are inimitable.
Pakora batter:
Mix together the dry ingredients first. Add about half the water,
whisking. Gradually, as you whisk, add remaining water. Beat until
all dry lumps are mixed in. Proceed with coating and frying vegetable
and fruit tidbits.
