Pakoras

This recipe uses potatoes, cauliflower and zucchini.

Ingredients:

·       1 cup chickpea flour (a.k.a. besan)

·       3 tablespoons rice flour 

·       1 tablespoon of coarsely ground coriander powder 

·       1 teaspoon cumin seeds 

·       2 chopped green chillies

·       2 tablespoons chopped cilantro 

·       1 teaspoon salt adjust to taste

·       3/4 cup of water (Use water as needed)

·       Oil to fry (ome with a high smoke point, like Canola oil or Safflower oil)

·       1 small potato, sliced thin

·       8 thin slices of cauliflower

·       1/2 small zucchini, sliced thin

Method:

1.   Mix all the dry ingredients together: besan, rice flour, coriander powder, and salt. Tip: rice flour adds to the crispness.

2.   Add the water slowly to make a smooth batter (batter should be consistency of pancake batter)

3.   Next, add the green chillies and cilantro. Mix well.

4.   Heat the oil in a deep dryer at 325F.(To check if the oil is ready, put one drop of batter in oil. The batter should rise up but not change color right away).

6.   Dip the vegetable slices in the batter one at a time and slowly drop in frying pan.

7.   Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.

8.   Turn them occasionally. Fry the pakoras until both sides are golden-brown.

9.   Repeat this process. The crispy, delicious pakoras are ready to serve.