Easy vegan pakoras with onions, potatoes, cauliflower and eggplants
Course
Appetizer, Side Dish, Snack
Cuisine
Indian, Vegan
Keyword
Pakoras
Prep Time15minutes
Cook Time10minutes
Servings4
AuthorZaatar and Zaytoun
Ingredients
2cupsgram chickpea flour (Approx. 250g)
¼teaspoonbaking powder
1tablespooncornflour
400mlwater
1teaspooneach of salt, cumin, 7 spice and chilli powder
¼teaspoonof sumac
Small Squeeze lemon juice Approx 1 tsp
Handful of coriander(cilantro)
1onionvery thinly sliced
3spring onionsfinely chopped
1green birds eye chillifinely chopped
2potatoesvery thinly sliced into matchsticks
1cupcauliflower floretsthinly chopped
¼of an eggplantvery thinly sliced into matchsticks
A handful of extra fine green beanschopped in half
½cupfrozen sweetcorn
Instructions
Prepare the vegetables either using a food processor or slicing very thinly as per instructions
Whisk the gram flour, baking powder, cornflour with the water. Add the salt, sumac and spices along with the lemon juice and stir well
Add the sliced vegetables and mix until everything is coated well with the batter. You are looking for the consistency of a loose cake batter so adjust with flour or water as necessary
If possible, rest for half an hour in the fridge
Heat up your vegetable oil for frying and test with a tiny piece of batter until it sizzles and floats to the surface
Spoon small amounts into the oil turning once they have browned from the sides
Taste the first pakora and adjust salt/seasoning as necessary
Serve immediately with some optional tamarind sauce