An Indian choice to serve as a savory
when it comes to tea time.
1.5 cups chick pea flour
teaspoon garam masala
1/2 teaspoon turmeric, ground
1/2 teaspoon chili powder
clove garlic, crushed
cups mixed chopped vegetables
Oil for deep frying
Sieve the chick pea flour. Use a bowl to
mix the sieved chick pea flour, salt, turmeric, garam masala, and chili
powder. Add water to mix until it becomes a thick dough. Stir in the
garlic and beat well. Set aside to allow the batter to stand for 30
minutes before beating again. Add the mixed chopped vegetables to the
batter and mix thoroughly.
Heat up a deep pan of oil. Carefully drop
teaspoons of the mixture into the oil and fry until pale golden on
moderate heat. Fry on both sides. Use a slotted spoon to remove to an
absorbent paper to drain. Before serving, heat oil again and when almost
smoking hot, re-fry the pakoras a few at a time. Fry for only 30 seconds
or until golden brown. This second frying will make the pakoras crisp.
Drain on absorbent paper and serve immediately while hot.