Vegetable Pakoras
I like to make these tasty snacks using beer as a raising agent. Make sure you dice the vegetables very finely as they are only in the oil for a short time.
Annabel Langbein Media
- Prep time:
- 5 mins + standing
- Cook time:
- 3-5 mins per batch
- Makes:
- About 30
- 2 cups chickpea or pea flour
- 2 tsp ground cumin
- 2 tsp coriander seeds or mustard seeds
- 1 tsp fennel seeds, roughly ground or chopped
- 2 tsp curry powder
- 2 cups beer
- ½ cup chopped fresh coriander
- 1½ tsp salt
- ground black pepper
- ¼ tsp baking soda
- 3 packed cups finely chopped or grated carrot, broccoli, peas, pumpkin, kohlrabi or other vegetables
- grapeseed, rice bran or other neutral oil, to fry
Combine flour with cumin, coriander or mustard seeds, fennel seeds, curry powder and beer to form a smooth batter. Mix in the coriander, salt and pepper, baking soda and vegetables. Stand for 5 minutes.
Heat 3-4cm of oil in a deep frypan and fry small spoonfuls of mixture in batches of 3-5 at a time for about 3 minutes, until golden and cooked through.
Remove the pakoras from the oil with a slotted spoon. Shake off any excess oil and drain in a single layer on paper towels. Serve at once or prepare in advance and reheat in a 200˚C oven for 5 minutes before serving.
Vegetable Pakoras are delicious served with Cucumber, Yoghurt and Mint Raita and Papaya and Coriander with Lime.
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