Thursday, April 26, 2012

Pakora Batter

We don't eat much fried food at this house - but every now and then tradition or desperation will call for it (besides it's kind of fun!).  This time desperation took over when I bought cauliflower, forgetting that my oven died back in March.  I love roasted cauliflower, but really can't stand it raw or boiled or sauteed - but... no oven = no roasting.  So I searched the internet for ideas and came up with Pakora - basically the Indian version of tempura vegetables.  We used bell peppers, onions, and of course cauliflower.  Everything tasted great, but the onion rings were the best!  In fact, this is the breading I'm going to use anytime I feel the urge to make onion rings (so maybe twice a year at best, but still...)

1 cup chickpea flour
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1 teaspoon salt

Heat oil to 375 in a deep pot (you'll want it to be 1 - 1 1/2 deep).  Sift all ingredients together.  Add two cloves crushed garlic and stir well.  Gradually add 3/4 cup water while stirring until a thick batter is formed.  Coat veggies with batter and drop into hot oil.  Let cook about 4-5 minutes until golden brown.  Remove to paper towels to drain excess oil.  Enjoy!

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