Vegetable Pakoras
photo by rpgaymer
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 157.80 ml flour
- 9.85 ml Madras curry powder
- 4.92 ml cumin seed
- 2.46 ml salt
- 78.78 ml water
- 1 large egg, beaten
- 177.44 ml sweet potato, 1/4 inch diced and peeled
- 236.59 ml cauliflower, 1/4 inch pieces
- 118.29 ml onion, finely diced
- 29.58 ml fresh cilantro, minced
- 1 garlic clove, minced
- 1 jalapeno pepper, finely diced
- 44.37 ml peanut oil, divided
- 88.74 ml mango chutney
directions
- Place the sweet potato in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer 5 minutes or until just tender. Drain and cool to room temperature.
- Combine flour, curry powder, cumin and salt with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture stirring until smooth. Cover and let stand for 10 minutes.
- Add sweet potato, cauliflower, onion, cilantro, garlic and jalapeno pepper to flour mixture. Stir until well combined (batter will be thick).
- Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan, swirling to coat. Drop 2 tbsp of batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras.
- Reduce heat to medium and cook 4 minutes on each side or until browned. Remove from pan and drain on paper towels.
- Repeat cooking procedure with remaining 1 1/2 tsp oil and batter. Serve with chutney.
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Reviews
-
This is fabulous! I followed the recipe completely and had absolutely no problems. Somewhat similar to potato pancakes, but much tastier and so much more interesting. I used a very good quality curry mix by mistake (it has bits of saffron), and after tasting these fabulous pancakes, I was glad I used it. Thank you so much for posting this Celticevergreen!