Vegetable Fritters (Pakoras) Recipe
Indian Recipes

Pakoras are a great Indian finger food, served at teatime and at drinks parties, and bought from street hawkers on buses and trains. Similar in principle to Japanese tempura, all manner of vegetables can be covered in the batter and deep-fried. Dip them into this Cilantro Relish or-believe it or not -ketchup!

Ingredients:

1 lb

Cilantro relish:
2/3 cups
2
1/4
1 tbsp
11/3 cups
2 tsp
2 tsp
1 tbsp

Batter:
1 cup
11/4 cups
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp

oil, for deep-frying
assorted vegetables:
cauliflower florets, slices of sweet
potato, thickly sliced onion,
segments of red and green peppers,
baby eggplants, and slices of eggplants

chopped cilantro leaves
green chili, finely chopped
water
lemon juice
yogurt
ground cumin
superfine sugar
mango chutney


garbanzo-bean flour (besan)
water
turmeric
ground cumin
paprika
baking powder

Method:

1. First make the relish. Blend the cilantro leaves and green chili with the water and lemon juice in a food processor. Mix into the yogurt with the ground cumin, sugar, and mango chutney. Cover and chill until required.
   

2. Mix the garbanzo-bean flour with enough water to make a smooth and thick batter that will cling to the vegetables. Add the turmeric, cumin, paprika, and baking soda, and mix well.
   

3. Heat the oil for deep-frying in a large saucepan until a cube of bread browns in 1 minute. Dip a few vegetables into the batter, then put them straight into the hot oil and deep-fry for 1-2 minutes, depending on their thickness. Remove the oil and drain on paper towels.
   

4. Serve the pakoras with the cilantro relish, while still crisp and warm.

Serves 4-6