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Crispy Buttermilk Pakoras Recipe by Chef Vij

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Ingredients

Adjust Servings:
1 lb cauliflower, cut into 1-inch florets
10 ounces russet potatoes (approx 1 large)
1 red onion, sliced lengthwise (i then half those slices again)
3 1/2 cups chickpea flour (besan)
2 1/2 cups buttermilk
3 jalapeno peppers, finely chopped (i take out the seeds)
3 tablespoons ground coriander
3 tablespoons ground cumin
1 teaspoon mango powder (amchur)
1 teaspoon turmeric
2 tablespoons salt (use 1 tablespoon and a bit)
vegetable oil, for deep-frying

Nutritional information

333.7
Calories
53 g
Calories From Fat
6 g
Total Fat
1.1 g
Saturated Fat
4.1 mg
Cholesterol
2499.6 mg
Sodium
53.1 g
Carbs
10.4 g
Dietary Fiber
13.7 g
Sugars
19 g
Protein
237g
Serving Size

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Crispy Buttermilk Pakoras Recipe by Chef Vij

Features:
    Cuisine:

    My sister-in-law made these for a family party and they were terrific.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Vijs Buttermilk Pakoras, Great tasting pakoras and they look very rustic I myself use less salt but I will post the recipe as I found it and add my personal changes in brackets They can be reheated in a 325F oven for about 10-15 minutes if you want to make them in advance In the fridge they can be kept for 3 days They can also be frozen and reheated, defrost them first I like to serve them with thick yogurt, mixed with chopped coriander leaves Recipe from Vij’s restaurant in Vancouver BC , My sister-in-law made these for a family party and they were terrific , Great tasting pakoras and they look very rustic I myself use less salt but I will post the recipe as I found it and add my personal changes in brackets They can be reheated in a 325F oven for about 10-15 minutes if you want to make them in advance In the fridge they can be kept for 3 days They can also be frozen and reheated, defrost them first I like to serve them with thick yogurt, mixed with chopped coriander leaves Recipe from Vij’s restaurant in Vancouver BC


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    Steps

    1
    Done

    Wash the Cauliflower in a Colander; Allow to Drain For Approx 15 Minutes (the Vegetables Need to Be Very Dry Otherwise the Extra Water Will Make the Batter Runny).

    2
    Done

    Peel and Wash the Potatoes, Cut in Half and Cut Each Half in Thin Slices (i Quarter the Potato).

    3
    Done

    in a Large Mixing Bowl Combine the Chickpea Flour, Buttermilk, Peppers, Coriander, Cumin, Mango Powder, Turmeric and Salt, Using Your Hands.

    4
    Done

    Make Sure Everything Is Well Combined and That There Are No Lumps of Chickpea Flour Left.

    5
    Done

    Now Add the Cauliflower, Potatoes and the Red Onion.

    6
    Done

    It Should Be All Sticking Together.

    7
    Done

    to Test the Right Thickness, Take a Spoonful and Drop It from an 8-10 Inch Height Back Into the Mixing Bowl, the Ball Should Remain Its Shape For a Few Seconds.

    8
    Done

    If Too Runny Add Some More Chickpea Flour, 2 Tablespoons at the Time and No More Then 4.

    9
    Done

    Heat the Oil, Test With a Drop of Batter, When It Floats to the Top in a Few Seconds and Is Sizzling, the Oil Is Hot Enough.

    10
    Done

    Drop Approx 2-Inch Balls (they Will not Be Round, and use Two Tablespoons to Do This) Into the Oil and Fry For Approx 2 Minutes or Until Golden Brown.

    11
    Done

    Drain on Paper Towels.

    Avatar Of Raegan Gomez

    Raegan Gomez

    Spice whisperer known for her bold and aromatic dishes that burst with flavor.

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