Recipe by Pets'R'us
Great tasting pakoras and they look very rustic. I myself use less salt but I will post the recipe as I found it and add my personal changes in brackets. They can be reheated in a 325F oven for about 10-15 minutes if you want to make them in advance. In the fridge they can be kept for 3 days. They can also be frozen and reheated, defrost them first. I like to serve them with thick yogurt, mixed with chopped coriander leaves. Recipe from Vij's restaurant in Vancouver BC.
- 1 lb cauliflower, cut into 1-inch florets
- 10 ounces russet potatoes (approx 1 large)
- 1 red onion, sliced lengthwise (I then half those slices again)
- 3 1⁄2 cups chickpea flour (besan)
- 2 1⁄2 cups buttermilk
- 3 jalapeno peppers, finely chopped (I take out the seeds)
- 3 tablespoons ground coriander
- 3 tablespoons ground cumin
- 1 teaspoon mango powder (amchur)
- 1 teaspoon turmeric
- 2 tablespoons salt (I use 1 tablespoon and a bit)
- vegetable oil, for deep-frying
Directions See How It's Made
- Wash the cauliflower in a colander; allow to drain for approx 15 minutes (the vegetables need to be very dry otherwise the extra water will make the batter runny).
- Peel and wash the potatoes, cut in half and cut each half in thin slices (I quarter the potato).
- In a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.
- Make sure everything is well combined and that there are no lumps of chickpea flour left.
- Now add the cauliflower, potatoes and the red onion.
- It should be all sticking together.
- To test the right thickness, take a spoonful and drop it from an 8-10 inch height back into the mixing bowl, the ball should remain its shape for a few seconds.
- If too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.
- Heat the oil, test with a drop of batter, when it floats to the top in a few seconds and is sizzling, the oil is hot enough.
- Drop approx 2-inch balls (they will not be round, and I use two tablespoons to do this) into the oil and fry for approx 2 ½ minutes or until golden brown.
- Drain on paper towels.