These vegetable pakoras are delicious. You’ll love this recipe if you’ve ever had Japanese tempura-coated veggies. These pakoras are similar, but the spiced batter gives them a unique taste. Serve with chili sauce, mint yogurt sauce, or sweet and sour sauce. Try this recipe with other vegetables, such as sweet potatoes, broccoli, and asparagus.
Ingredients
- 1 cup chickpea flour
- 2 cloves garlic, crushed
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- ½ teaspoon garam masala
- ¾ cup water
- 1 quart oil for deep frying
- ½ head cauliflower florets
- 2 medium onions, sliced into rings
Directions
Step 1
Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.
Step 2
Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).
Step 3
While the oil is heating, dip cauliflower florets and onion rings in batter to coat.
Step 4
Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
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