Pakora is the Indian fish and chips, a hot snack available almost everywhere but so simple to make at home that I urge you to try them! In India we have them with chutney and wash them down with some sweetly spiced chai. Or swimming in khadi, that delicious smooth sauce known as curry in the west. I just whipped up a batch of these for lunch for this WanderFood Wednesday.
Ingredients
- 1 cup chickpea flour
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala
- 2 cloves garlic, crushed
- 3/4 cup water
- 1 quart oil for deep frying
- 1/2 head cauliflower florets
- 2 onions, sliced into rings
Directions
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
- Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.