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Sample Recipe

Vegetable Fritters (Pakoras)

VEGETABLE FRITTERS (PAKORAS)

These fritters are delicious! They make a lovely appetizer for guests. Serve them with Tamarind Chutney.

BATTER

• 1⁄2 cup chickpea flour    125 mL
• 1⁄2 cup all-purpose flour    125 mL
• 1⁄2 cup club soda    125 mL
• 1⁄4 cup water    60 mL
• 1⁄2 teaspoon salt    2 mL
• 1⁄2 teaspoon baking soda    2 mL
• 2 lightly beaten large eggs    2

VEGETABLES

• 1 large onion (1 pound), cut into 1/8-inch (3 mm) dice    1
• 1 large Idaho potato (1 pound), cut into 1⁄4-inch (6 mm) dice    1
• 1⁄2 cup diced red or green bell pepper     1/2
• 1⁄2 cup diced zucchini    1/2
• 1 tablespoon crushed garlic    15 mL

SPICES

• 2 teaspoons ground coriander    10 mL
• 2 teaspoons ground cumin    10 mL
• 1 teaspoon salt    5 mL
• 1⁄2 teaspoon ground black pepper    2 mL
• 1⁄2 teaspoon cayenne pepper    2 mL
• 1⁄2 teaspoon ground turmeric    2 mL
• pinch dried fenugreek leaves    pinch

OTHER INGREDIENTS

• 3 tablespoons olive oil    45 mL
• 1⁄4 cup water    60 mL
  
  
• 1 tablespoon tomato paste    15 mL
  
  
• vegetable oil for shallow frying
  

Procedure

1. Combine all ingredients for the batter and set aside.
2. Combine vegetables in large bowl and set aside.
3. Combine spices in small bowl and set aside.
4. Heat olive oil and sauté vegetables with 4 tablespoons (60 mL) water for 10 minutes or until cooked through.
5. Add spices and continue to cook for 1 minute.
6. Add tomato paste and cook for another minute. Set aside.
7. Heat 1 inch (2.5 cm) of vegetable oil to 325°F (160°C) in a wok or wide pan.
8. Combine cooked vegetables with the batter.
9. Spoon large mounds of vegetables and batter into oil. Allow to fry for 1 minute, then turn over and continue frying for another minute. Drain on paper towels.
10. Serve immediately with a side of chutney. If serving later, reheat in 350°F (180°C) oven for 10 minutes.