Pakoras Recipe

(Savory Vegetable Fritters)

Served in India at tea time as a savory. Try them as an accompaniment to a meal instead of plain cooked vegetables, or serve as a party savory. Use small pieces of raw potato, onion, cauliflower, eggplant, zucchini and green pepper or a combination of your own choice.

Ingredients :

1 1/2 cups

1 teaspoon

2 teaspoons

1/2 teaspoon

1/2 teaspoon

1 clove

4 cups

Besan (chick pea flour)

Garam masala

Salt

Ground turmeric

Chili powder, optional

Garlic, crushed

Mixed chopped vegetables

Oil for deep frying

1. Sieve besan, garam masalam salt, turmeric, chili powder (if used) in a bowl.

2. Add water gradually, mixing to a thick batter.

3. Stir in garlic and beat well.

4. Allow batter to stand for 30 minutes, then beat again.

5. Add vegetables to batter and mix thoroughly.

6. Heat oil in a deep pan.

7. Drop teaspoons of mixture into oil and fry over moderate heat until pale golden on both sides.

8. Lift out with a slotted spoon and drain on absorbent paper.

9. Just before serving, heat oil again.

10. When almost smoking hot, return pakorhas to pan, a few at a time.

11. Fry for about 30 seconds or until golden brown on both sides (the second frying makes them very crisp).

12. Drain on paper and serve immediately.

Note : If you prefer to lighten the batter and lessen the strong chick pea flavor, use half besan and half self-raising flour.