Vegetable Pakoras

It's Back! I have "Vegetarian" by Alice Hart in my possession again for a few weeks.


I picked up where I left off (see earlier post) and made her "Spring Vegetable Pakoras" last night. I intended it to be a nibble before dinner, but it made a lot and we scoffed them all down and didn't actually need a dinner after that.
I have made very minor modifications to her recipe.
* I used cauliflower, broccoli, snow peas and Spanish/red onion because that's what I had - she used broccolini (tenderstem broccoli), shelled peas and spring onions.
* I made the batter her way but have now quadrupled the cumin seeds for next time as they were the highlight flavour and I love them.



Ingredients


2 teaspoons cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon of chili powder
1/2 teaspoon salt
1/4 teaspoon baking powder
200g chickpea flour (also known as gram or besan depending where you are)
1 litre vegetable oil for frying
1/2 a cauliflower, separated into florets
1 head broccoli, separated into florets
1 Spanish onion, cut into small wedges
100g Snowpeas, tops and strings removed


Method


Quickly Blanch or microwave the broccoli and cauliflower to par-cook it a little (about 30 seconds in boiling water or 1 minute on high) 
Mix the cumin seeds, coriander, turmeric, chili powder, salt, baking powder and flour together in a large bowl and gradually whisk in 200g cold water to make a batter.


Heat the oil in a deep saucepan or wok until it reaches 180C/350F. If you don't have a thermometer try a little batter in the pan and it should sizzle, but not burn, immediately if it is around the right temperature.


Add the chopped vegetables to the batter, stirring to coat well. 


Gently drop pieces of vegetable (or tablespoonfuls of any little bits) into the hot oil a few at a time, being careful not to splash yourself or overcrowd the pan. 


Deep fry for 2-3 minutes or until golden brown. Lift out with a spider or slotted spoon and drain on paper towel.


Serve immediately.


Alice suggested an optional fresh herb chutney to serve with them.  (mint, coriander/cilantro, red onion, green chili, lime juice and a little water) We simply squeezed lime on them and were very happy!!

 Enjoy!
 Nicola