Yield: 4 servings
|1 pounds||Mixed vegetables; (combination of|
|\N \N||; potatoes,|
|\N \N||; cauliflower,|
|\N \N||; aubergine and|
|\N \N||; mushrooms according|
|\N \N||; to preference)|
|1 medium||Size onion|
|4 \N||Spinach leaves|
|7 ounces||Gram; (chickpea) flour|
|2 teaspoons||Garam masala|
|1 teaspoon||Red chilli powder|
|½ teaspoon||Cumin powder|
|1 teaspoon||Fresh ground ginger|
|4 smalls||Green chillies|
|\N \N||Vegetable oil for deep frying|
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, ½ tsp salt and 5 large dsp milk.
Converted by MC_Buster.
Recipe by: Bitesize Britain
Converted by MM_Buster v2.0l.