This makes a lot but you can either cut ingredients in 1/2 or store in fridge for a day or 2 before finishing the batter. Best served hot out of the pan! Great as a side dish or appetizer. I use my Kitchen Aid Slicer to make quick work of the chopping.
- 1 small potatoe (I prefer yam), about 1c cubed
- 1 c. finely chopped cauliflower
- 1/2 c finely chopped bell pepper (red or orange or mix)
- 1/2 c finely chopped onion
- 1/2 c finely chopped kale leaves or spinach leaves
- 1/2 c sweet corn kernels
- Dry Ingredients
- 2 tsp ground garam masala
- 2 tsp ground coriander
- 1 1/2 c besan (chick pea flour)
- 3 tbsp flour
- 2 tsp baking soda
- 1 tsp chili powder
- 1 tbsp lemon juice
- 1 -2 c vegetable oil for frying
- Sweet Mango Chutney or Tamarind Sauce, purchased.
- Put the potatoe cubes into water in a saucepan and boil until just tender, 5-10 min, drain water.
- Put dry ingredients in a large bowl with enough cold water to make creamy batter.
- Add vegetables and mix evenly.
- Put about 1″ of oil in a deep frying pan. There should be enough oil to float the pakoras.
- Heat the oil on medium high heat. Test oil by dropping small amount of batter in. It should immediately bubble and start to brown.
- Drop tablespoons of batter into pan without crowding, approx 5 – 8. Fry until golden brown by spooning hot oil over the top and flipping the pakoras periodically.
- Place cooked pakoras on paper towel to absorb excess oil. Keep in hot oven (375) untill ready to serve.
- Serve hot with Sweet Mango Chutney or Tamarind Sauce (purchased in Indian section of store).
- Cool oil and put into a glass jar for disposal in trash.
Thanks to Jean Hamilton and her Indian cookbook!!