Mixed Vegetable Pakora

I really just made this up from what a waiter at a Indian restaurant told me to do. I think it is really good especially with Coriander Chutney. Chickpea Flour is Gluten free and Makes a great Batter for other fried foods. Double Check it is not processed with Wheat, Etc.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup chickpea flour (Besan)
• 2  teaspoons  oil
• 1  teaspoon ground cumin or 1  teaspoon  pakora masala
• 1 1⁄2 teaspoons salt
• 1  teaspoon vegetarian chicken bouillon granules (optional)
• 1 -2  chopped green chili (Jalapeno)
• 1⁄2 cup water
• 1  potato
• 1  cup green bell pepper, chopped
• 2  cups cabbage
• 1 1⁄2 cups  sliced onions

Directions

1. * Boil the potato until just tender, peel and chop finely.
2. * Finely chop peppers and onion. Shred the cabbage.
3. * Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
4. * Let batter rest 1/2 hour in a warm place.
5. * Add the vegetables and mix in evenly.
6. * Deep fry in oil that is heated.
7. * Drain pakoda on paper towels and serve immediately.
8. * Serve vegetable pakora with coriander or mint chutney or tomato ketchup.
9. Sometimes I use Dehydrated peppers, Cabbage, Onions, and Jalapeno with water until it is reconstituted to the equivalent. It is still pretty good.