Pakora (Indian Vegetable Fritters)

Ingredients

• 2.5 cups cauliflower
• 1.0 tbsp fresh ginger
• 1.5 cups onions
• 2.0 cups potato
• 2.0 large red chillies
• 2.0 tbsp coriander/cilantro leaves
• 0.5 tsp chilli powder
• 1.0 tsp coriander powder
• 1.0 tsp cumin powder
• 1.0 tsp fenugreek powder
• 2.0 tsp salt
• 1.0 tsp turmeric powder
• 4.0 cups vegetable or canola oil (3 - 4 cups, for frying)
• 2.25 cups chickpea flour
• 0.9375 cups water (+ 2 1/2 tbsp)

Instructions

1. Step 1: Make batter by placing chickpea flour in a bowl with spices (turmeric, cumin, coriander, fenugreek, chilli) and slowly whisk in water until combined.
2. Step 2: Mix in the vegetables by adding potato, cauliflower, onion, ginger, chilli, and coriander to the batter. Mix well with a wooden spoon until the batter is thick and paste-like.
3. Step 3: Preheat the oven to 80°C/175°F to keep cooked pakoras warm. Set a rack over a tray to drain the pakoras later.
4. Step 4: Heat oil in a large heavy-based pot to 180°C/350°F for frying the pakoras.
5. Step 5: Form patties by dropping 2 tablespoons of batter, roughly shaped into a patty, into the hot oil, using hands or two tablespoons. Be careful not to crowd the pot to avoid lowering the oil temperature.
6. Step 6: Fry the pakoras for 2-3 minutes until golden, and then drain them on paper towels. Keep the cooked pakoras hot in the oven on the rack.
7. Step 7: Serve the pakoras with Coriander Mint Sauce or Minted Yogurt Sauce.