| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Bitesize, Britain | 4 | servings |
INGREDIENTS
| 1 | lb | Mixed vegetables; (combination of |
| ; potatoes, | ||
| ; cauliflower, | ||
| ; aubergine and | ||
| ; mushrooms according | ||
| ; to preference) | ||
| 1 | md | Size onion |
| 4 | Spinach leaves | |
| 7 | oz | Gram; (chickpea) flour |
| 2 1/2 | ts | Salt |
| 2 | ts | Garam masala |
| 1 | ts | Red chilli powder |
| 1/2 | ts | Cumin powder |
| 1 | ts | Fresh ground ginger |
| 4 | sm | Green chillies |
| 1/4 | pt | Water |
| Vegetable oil for deep frying |
INSTRUCTIONS
Preheat the vegetable oil in a deep fryer on a low heat. 1 Peel the potatoes, cut into quarters and slice to 5mm thickness. Wash and trim all the other vegetables. Cut the cauliflower into small nuggets and halve the mushrooms. 2 Peel, wash and slice the onion in half, and slice the two halves lengthways into long, thin slices. Wash and shred the spinach leaves. 3 Place the vegetables and onion into a large mixing bowl. Grind the green chillies and add with the gram flour and other ingredients to the mixture. 4 Add the water and mix with your hand or with a wooden spoon until you get an even consistency. 5 Turn the heat to medium. Put a small drop of the pakora mix into the fryer to test the oil temperature. When the mixture sizzles and rises to the top, the oil is at the right temperature. 6 Using a large dessertspoon, scoop up portions of the mixture, placing each one into the hot oil until the mixture slides off the spoon. 7 If you want to use your hand in the traditional Indian technique, take a handful of mix and drop into the oil at a close distance, using your thumb to ease off the mixture from your hand. 8 Cook 15-20 portions at a time, turning occasionally until golden and crispy. The cooking time is about 10 minutes. 9 Place the fried pakoras onto paper towels to drain. Serve hot with cool mint chutney. 10 For the Mint Chutney: Whisk the following ingredients together and serve with the pakoras: 4 large dsp plain yoghurt, 1 tsp mint sauce, 1/2 tsp salt and 5 large dsp milk. Converted by MC_Buster. Recipe by: Bitesize Britain Converted by MM_Buster v2.0l.
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