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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I really just made this up from what a waiter at a Indian restaurant told me to do. I think it is really good especially with Coriander Chutney. Chickpea Flour is Gluten free and Makes a great Batter for other fried foods. Double Check it is not processed with Wheat, Etc. Ingredients:
1 cup chickpea flour (besan) |
2 teaspoons oil |
1 teaspoon ground cumin or 1 teaspoon pakora masala |
1 1/2 teaspoons salt |
1 teaspoon vegetarian chicken bouillon granules (optional) |
1 -2 chopped green chili (jalapeno) |
1/2 cup water |
1 potato |
1 cup green bell pepper, chopped |
2 cups cabbage |
1 1/2 cups sliced onions |
Directions:
1. * Boil the potato until just tender, peel and chop finely.
2. * Finely chop peppers and onion. Shred the cabbage.
3. * Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
4. * Let batter rest 1/2 hour in a warm place.
5. * Add the vegetables and mix in evenly.
6. * Deep fry in oil that is heated.
7. * Drain pakoda on paper towels and serve immediately.
8. * Serve vegetable pakora with coriander or mint chutney or tomato ketchup.
9. Sometimes I use Dehydrated peppers, Cabbage, Onions, and Jalapeno with water until it is reconstituted to the equivalent. It is still pretty good.
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