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 | | Randy's Vegetarian Cookbook |
Pakoras
| Dry batter mix: |
| 1 1/2 | cups | garbanzo bean flour |
| 1 | tsp | salt |
| 1 | tsp | cumin powder |
| 1 | Tblsp | coriander powder |
| 1/2 | tsp | turmeric |
| 1 | tsp | garam masala |
| pinch | cayenne |
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| For pakoras: |
| | water |
| | vegetables of your choice, such as |
| | onions, cauliflower, potato, eggplant, or zucchini |
Mix all dry batter ingredients. Store in an air-tight container. When ready to use, remove desired amount and mix with enough water to make a medium-thick batter.
Either chop vegetables and mix with batter, or dip larger pieces of vegetables in batter. Put blobs of batter/vegetable mix or larger pieces of battered vegetables in hot oil or ghee. Deep fry, stirring occasionally, until golden brown.
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