From Brussel sprouts to cauliflower, carrots to spinach, if you’ve got a few bits and pieces in the veg drawer that need using up, vegetable pakoras are a great option for something a bit different to the usual soup and stir fry.
I like to serve pakoras alongside a curry to tempt my children into embracing the meal. Crispy things are usually a winner!
I find that a wok works well for the deep frying but a deep saucepan will also be good.
|Equipment to have ready
|2 cups of veg, finely chopped, shredded or grated depending on the veg
|Large mixing bowl
|1 tsp turmeric powder
|1 tsp ground cumin
|Cup and half cup measures
|1 tsp ground coriander
|1 tsp ground paprika
|Wok or deep saucepan for frying
|1/4 tsp asafoetida (optional)
|1/4 tsp chilli powder (optional/to taste)
|Salt and pepper
|1/2 cup gram flour
|120ml cold water
|Vegetable oil for frying
- Put the veg in a large mixing bowl, add the spices, a pinch of salt and a good grinding of black pepper then mix well.
- Tip in the gram flour and stir to coat the vegetables.
- Pour in the water and stir to create a batter, ensuring all of the flour has been combined with the water.
- Heat enough oil in a deep pan or wok for deep frying, filling the pan no more than half way.
- You can test whether the oil is hot enough by dropping in a little batter, the oil will create lots of bubbles immediately when hot.
- Put spoonfuls of the mixture into the oil to fry, frying just two or three at a time depending on the size of the pan. Fry until golden and crisp on one side and then turn over to fry the other side.
- Remove from the oil with a slotted spoon and place on a baking tray lined with kitchen paper whilst you fry the rest.
- Eat immediately whilst still crisp.