Crispy Veg­etable Pako­ras

Allrecipes - - On The Side -

1 to 2 quarts veg­etable oil for fry­ing 1 cup chick­pea flour (such

as Bob’s Red Mill)

1 tea­spoon salt

½ tea­spoon chili pow­der

½ tea­spoon garam masala

½ tea­spoon ground co­rian­der

½ tea­spoon turmeric

2 cloves gar­lic, crushed

¾ cup wa­ter

3 cups cau­li­flower

flo­rets (14 ounces)

2 onions, sliced into rings

1. Pour enough oil into a large, heavy saucepan to cover pako­ras. Heat un­til an in­stant-read ther­mome­ter reg­is­ters 375°F. (Or heat oil in a deep-fat fryer ac­cord­ing to man­u­fac­turer’s di­rec­tions.) 2. Mean­while, stir to­gether flour, salt, chili pow­der, garam masala, co­rian­der, turmeric, and gar­lic into a bowl. Make a well in cen­ter of mix­ture; grad­u­ally pour wa­ter into it. Stir whole mix­ture un­til a thick, smooth bat­ter forms. Stir in cau­li­flower and onions un­til coated (add 1 to 2 ta­ble­spoons wa­ter if needed).

3. Fry in batches un­til golden brown,

4 to 5 min­utes per batch. Trans­fer to a pa­per-towel-lined plate to drain.

Many In­dian snack TOOL TIP foods are fried—think frit­ter-li­cious state fair food—so an elec­tric deep-fat fryer is help­ful. But you can eas­ily make pako­ras in a large, heavy saucepan in­stead. (P.S.: Our fa­vorite thing about this recipe is that the...

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