Mixed Vegetable Pakora/ Vegetable Fritters

13 December 2014

Mixed Vegetable Pakora/ Vegetable Fritters

Mixed Vegetable Pakora/ Vegetable Fritters

13 December 2014
Prep Time
5
Cook Time
15
Serves
2-4 Person
Type
Cuisine
Origin

Finally it feels like winter is here. We had a nice rain shower last night, and a bright sunny day today morning. Feeling good after a long bad spat of cold. Decided to spruce up my garden by doing some cleaning. Planted some tulip bulbs, we'll know after two months how that goes. All the gardening, the wet chilly weather mixed with sunshine just built up my appetite for pakora. I am a big sucker for fried food. Who isn't? This is my recipe which I have developed after years of trying and testing.

Utensil/ Appliance

A small round bottomed frying pan

Ingredients

Potato: 1 roughly chopped

Onion: 1 roughly chopped

Cauliflower: 2 medium florets

Cabbage: 1/2 roughly chopped

Green chilli: 1 roughly chopped

Besan/ gram flour: 1/2 cup

 

Method

Gather all the ingredients except for the besan and the spice mix, and put them in the food processor. Run the processor in pulse for a minute to chop the vegetables finely. Make sure not to over process. In a large bowl mix the dry ingredients and add the chopped vegetables. Then add the water gradually and mix well. The batter should be rough and light, not sticky or thick. Heat the oil in the small frying pan and fry in small batches. Take a teaspoon of the batter in one hand and in the other hand take a larger spoon, scrape off the excess batter from the sides with the large spoon and gently press with the back to give the batter a flat teaspoon shape. Then gently, slide the batter into the hot oil with the help of the large spoon. This helps to ensure equal size and even cooking. Let it turn brown and then turn over. Fry the rest in the same way. Each round should take about 5 minutes to fry to make sure the inside is well cooked. The outside should be crispy and the inside soft and spongy. Adjust the chilli and salt to your taste in the batter if required. Serve hot with green chutney and tea.