Posted by: Joan Spiller | October 28, 2010

Vegetable Pakoras – Recipe

Trying to find nice gluten free recipes for CJ, I remembered this one! We’re gonna have them for lunch today .. Serve with yoghurt dipping sauce. (Greek yog, mint and a little ginger + lime)

550g chick pea flour (Besan) – this is about 3 and 2/3c
1t ground tumeric
1t salt
400ml cold water

Rice bran oil – for deep frying

2 onions
2 red peppers
Some florets of cauli
Thin slices of pumpkin (sweet is best) – peeled
Thin slices of kumara (sweet potato) – peeled
12 button mushrooms

Mix flour, salt and tumeric.

Drop into ice cold water, mix – a few lumps is all good here.

Heat the oil in a heavy pan.
(Easiest way to test oil for readiness is to throw a cube of bread into the oil when you turn it on – when the oil is hot, the bread will sizzle and cook and you’re good to go!)

Working in batches, dip the vegetable pieces into the batter and deep fry for 2-3 mins until golden.
Remove from oil and drain on paper towels.
Serve immediately with the yoghurt dipping sauce.

I find the veges like kumara and punkin need a few seconds blitzed in the microwave and cooled before battering – saves you having the old ‘ohh damn’ moment when they’re battered and cooked on the outside but a little too crunchy in the middle 😉



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