Potato and Cauliflower Pakora
Pakoras are spiced vegetable fritters that are loved by most people who are lucky enough to try them. The great thing about pakoras is that you can use any vegetable you wish, my personal favorite is cauliflower, potato or if I'm feeling extra fancy paneer. These tasty appetizers are best offered and served with a spicy chutney, or as my daughter likes them with tomato ketchup. Pakoras are best hot fresh from the frying oil, however they can be reheated on a cookie sheet in the oven.
- 2 cups chick-pea flour (also known as gram or besan flour)
- 5 tablespoons rice flour (can be omitted but makes extra crispy)
- 2 tablespoons coriander powder
- 2 teaspoons cumin seeds
- 3-5 chopped green chilies according to spiciness desired (can be omitted)
- 1/2 teaspoon chili powder (optional)
- 4 1/2 tablespoons finely chopped cilantro
- 2 1/4 teaspoons salt
- 1 1/2 – 2 cups water (until medium batter forms)
- Oil or ghee to fry
- 1 cauliflower cut into small florets
- 2 medium potatoes sliced thinly
- Mix together the chickpea flour, rice flour, salt, cumin seeds, coriander powder, and chili powder if you are using it.
- Add water, mixing until a smooth batter forms (similar to pancake batter).
- Add the cilantro and chilies and mix.
- Place the ghee or oil into a frying pan and heat on medium/high heat, you know the oil is hot enough when a drop of batter dropped in will rise to the top straight away but not immediately change colour. When oil is hot enough dip vegetables into batter one at a time and drop carefully into the hot oil. It is best to fry smaller batches of pakoras. Turn the pakoras from time to time to ensure even browning.
- The pakoras are done when they are golden brown which should take approximately 5 minutes. If your pakoras are greasy then you may be frying them on too low heat. If your pakoras are turning brown before the vegetables inside cook then lower your heat.