Vij’s Buttermilk Pakoras

Recipe by PetsRus
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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