Pakora
faryal
ingredients
- 1-2 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsp coarse sea salt
- 1 tbs chili powder
- 1 -2 tsp powdered tumeric
- 1/2 cup chickpea flower
- 1/2 cup water
- 1 tbs finely chopped cilantro
- 1-3 chiles, finely chopped (optional)
- 2-3 quarts vegetable oil for frying
- 3 boiled potatoes, sliced
- 10 cauliflower florets
- 2 small onions, sliced
- 10-15 spinach leaves
directions
- 1
Using a mortar and pestle, coarsely crush the cumin seeds, coriander seeds, and salt. Transfer to a large bowl and add the chili powder, turmeric, and flour. Add the wter and mix until you have a thick, smooth batter. Let stand for 20 minutes.
- 2
Add the cilantro and chiles to the batter and mix well.
- 3
Heat oil in a deep fryer, or heat at least 2 inches of oil (the more oil you use, the more stable the temperature) in a large, deep pot. Working in batches, add the vegetables to the batter, coating them thoroughly, then lift out, letting the excess drip off, and fry until brown and crispy. Transfer to paper towels to drain.
- 4
Serve with mint chutney.
Source: faryal
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