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Veggie Table - Show #40

Veggie Pakoras

For batter:

• 4 oz 115g Besan (chick pea flour)
• 1/2tsp 2mL Red pepper
• 150mL Water
• 3/4 tsp 4mL Salt
• 1/2tsp 2mL Garam masala
• As required… Vegetable oil for deep frying

Pakoras:

• 4 oz 115g Onions, chopped
• Two Green chilies
• (Or…) 1/2 green pepper, finely chopped
• 1/2tsp 2mL Crushed coriander seeds
• Pinch… Baking powder
• 1 tbsp 15mL Chopped fresh coriander
• 1 tbsp 15mL Ginger, finely chopped
• Pinch… Ajwain
• 1 tsp 5mL Anar-dana (pomegranate seeds)
• 1 tbsp 15mL Clarified butter (ghee) melted (or oil)
• 1/2 oz 15 gms each: Spinach, fenugreek leaves (methi), finely shredded cabbage, finely cut cauliflower (or diced parboiled potatoes), 2-3 hot green peppers (whole) & any other veggie you fancy…

For the batter – sift flour into bowl and make a depression in the centre. Pour in half the water (warmed) and continue stirring until flour becomes a thick batter. Beat well about 15 minutes and then gradually add the rest of the warmed water. Let rest for ½ hour. Then add salt, red pepper and garam masala. Beat for another 5 minutes. Mix chopped onions, ginger and green chilies (or green pepper). Add ajwain, crushed coriander seeds, anar-dana, chopped fresh coriander, melted ghee (or oil) and baking powder. Add veggies. Heat ghee/oil in a wok to smoking point. Stir mixture and drop a small spoonful at a time into fat. Fry over consistent medium-high hear until golden brown all over. Serve with mint and/or coriander chutney.