Vij’s Buttermilk Pakoras

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.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 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

1. 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).
2. Peel and wash the potatoes, cut in half and cut each half in thin slices (I quarter the potato).
3. In a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.
4. Make sure everything is well combined and that there are no lumps of chickpea flour left.
5. Now add the cauliflower, potatoes and the red onion.
6. It should be all sticking together.
7. 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.
8. If too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.
9. 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.
10. 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.
11. Drain on paper towels.