vegetable pakoras

[Guest guest]

Someone asked me to post how to make pakoras. Here is a recipe:

Vegetable Pakoras

You can use all kinds of vegetables for these pakoras: onion rings, fresh

spinach leaves,

cauliflower, eggplant slices (unpeeled), bell pepper slices, zucchini slices

(unpeeled),

potato slices (peeled)

2 cups chickpea flour (besan) (available in Indian grocery stores)

1 tsp salt

1/2 tsp oregano

½ tsp cumin powder

½ tsp baking soda

2 large onions, peeled, cut thinly into rings (or any other veges)

High-heat vegetable oil for deep-frying

Wok

1. In a medium size bowl mix together chickpea flour, salt, oregano, cumin and

baking

soda. Slowly pour in 1cup (250 ml) water, whisking with a whisk until you get a

smooth

consistency. You can add up to ¼ cup more water, a little at a time, until

batter is slightly

thinner than pancake batter. Let batter rest for 15 minutes.

2. In a Wok or deep-fryer, heat oil to 375 F. Dip slices of vegetables into

batter, then

transfer them into the hot oil. Deep-fry until golden brown and crisp, 3-4

minutes.

3. Remove with a large-holed strainer and put onto paper towels to get rid of

some of

the excess oil.

4. Serve immediately with a chutney of your choice. These Pakoras taste best

when

eaten as soon as they are cooked.