Uncle Bill's Vegetable Pakoras

Submitted by William Uncle Bill

"After spending some considerable time in the Fijian Islands, I fell in love with the Indian style of cooking. Finally started to develop my own Indian recipes and very successful as my East Indian friends always give me compliments on my recipes."

 

• Ready In: 45mins
• Ingredients: 22
• Serves: 12

ingredients

• batter

• 2 cups besan flour, channa dhal, made from lentils
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon salt
• warm warm water, as required to form a semi-thick batter

• vegetables

• 2 large potatoes, peeled and quartered
• 1⁄2 cup cauliflower floret
• 4 tablespoons butter
• 2 large onions, very finely chopped
• 3 large garlic cloves, minced
• 1 teaspoon grated fresh gingerroot
• 1⁄2 cup frozen tiny peas
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 cups canola oil (for deep frying)

• yogurt dip

• 1 cup plain yogurt
• 1 tablespoon lemon juice, freshly squeezed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cayenne pepper

directions

1. BATTER.
2. Sift flour into a mixing bowl.
3. Add turmeric, cumin, chili powder and salt; mix well.
4. Gradually ad warm water and mix to a semi-thick batter; set aside.
5. VEGETABLES.
6. In a medium size cooking pot, add potatoes, cover with water and bring to boil.
7. Cover and cook until potatoes are tender, about 12 to 15 minutes.
8. When potatoes are cooked, drain and mash potatoes; set aside to cool slightly.
9. Chop cauliflower florets into small pieces; set aside.
10. In a large frying pan, melt butter on medium heat.
11. Add onions, garlic and ginger and sauté until onions are translucent, about 5 minutes.
12. Add cauliflower, peas, turmeric, cumin, salt and pepper; cover and sauté for another 3 minutes.
13. Add this mixture to the slightly cooled potatoes and mix well to incorporate.
14. Using a teaspoon, spoon mixture by spoonfuls.
15. Rub your hands with some olive oil and form the spooned mixture into balls.
16. Flatten to about 1/4 inch thickness.
17. Dip into batter so that they are covered with batter, let excess drain off.
18. In a frying pan, heat canola oil to 375°F.
19. Drop battered pakoras into the hot oil and fry for about 1 to 1 1/2 minutes per side until they are light brown.
20. Add more oil if required.
21. Remove to a plate lined with paper towels to absorb any excess oil.
22. Serve with your favorite yogurt dip or ketchup.
23. YOGURT DIP.
24. In a bowl, whisk together yogurt, lemon juice, salt and pepper and refrigerate for 1 hour before using.

Reviews

[Lorrie in Montreal]

I made these today but had to adjust a few ingredients for what I had on hand,I boiled some carrots with the potatoes and subbed the cauliflower for some fresh torn spinach, also I omitted the peas but may add them in the next time...and there will definitely be a next time!I also want to say that my besan flour is made from Chick peas,not sure if this made any difference.I must say...it was messy to make but so delicious...they were worth it! My family love them! Thanks Uncle Bill