This Indian inspired recipe uses the batter made with protein-rich besan flour and spices ready to dip variety of seasonal vegetables for a flavour packed snack. Serve with a zesy mint chutney.
Ingredients
1cupchickpea flour
1/2teaspoonground coriander
1teaspoonsalt
1/2teaspoonchili powder
1teaspoonroasted cumin seeds
2clovesgarliccrushed
3/4cupwater
1/2cupshreded cabbage
1/2cupchopped English spinach
2tbspchopped coriander leaves
1medium Spanish onionssliced
1quartoil for deep fryingDO NOT ADD TO THE PAKORA MIXTURE
Instructions
2. The vegetables should be covered with batter and herbs (see the picture)
3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
4. Drop the mixture (about golf ball size) into hot oil and fry them on in small batches until golden brown while turning them after 2 minutes, total frying time for wach batch should be about 4 to 5 minutes.
5. Drain on paper towels before serving.
6. Serve with sweet chilli sauce or tamarind sauce (available from Indian grocery store)