Ingredients
-
1
-
3/4
-
1/2
-
1/2
-
2
-
2
-
1 1/2
-
-
2
-
8 - 10
-
-
-
-
-
Directions
Vegetable Pakoras,Crispy fried potatoes, spinach, and onion rings that taste great dipped in tamarind and coriander chutneys for a great appetizer that is hard to resist. You can purchase the chutneys at any Indian or Pakistani grocer, or choose another dipping sauce for your pakoras!,These came out very tasty. I want to make sure Charishma knows that cilantro is the American word for coriander leaves. Also cayenne pepper and chili powder is the same thing as far as I know.,Yet another winner, Sue L. Thanks so much for this recipe! I didn’t use chopped chilies in the batter because I realized I didn’t have them and did NOT want to run to the store. These were perfect–I especially enjoyed the onions. I did use much more cayenne than was called for (personal preference.) Anyway, THANKS!!
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Steps
|
1
Done
|
Mix Together the Gram Flour, Salt, Cayenne in a Bowl; Add the Water Stirring to Make a Thick Batter. |
|
2
Done
|
Stir Until Thick and Smooth, Adding Just a Touch More Water If You Need It; Allow the Batter to Sit For About 1/2 Hour Before Using It. |
|
3
Done
|
Before Dipping the Vegetables, Stir the Chopped Chilies, the Cilantro, and the Ghee Into the Batter, Mixing Well. |
|
4
Done
|
Heat Oil and Coat Vegetable Pieces Thickly With Batter. |
|
5
Done
|
Carefully Drop Coated Vegetables Into Hot Oil and Cook Until Crisp and Golden; Remove from Oil and Drain on Paper Toweling. |
|
6
Done
|
Serve Warm With Chutneys Such as Tamarind and Coriander Chutney and Hot Onion Relish. |
