Vegetable Pakoras

Main Course, Vegan

Vegetable Pakoras

Serves: 10 people

Ingredients

180 g chickpea flour
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon Garam masala
1/2 teaspoon baking powder
4 cloves garlic, crushed
300 ml water
1,6 L oil for deep frying
1 heads cauliflower florets
4 onions or paprika, sliced into rings

 

Directions

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. Add the baking powder.
Make a well in the center of the flour. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 190 degrees C° (375 degrees F).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels and sprinkle with Chat Masala before serving.
Enjoy with Ketchup and Podina (Mint) Chutney and a cup of tea.
It is also possible to use other vegetables such as potatoes thin sliced or whole chilis for those who like it hot.

Gemüse Pakoras

vegan, Hauptgericht

Vegetable Pakoras

Für: 10 Personen

 

Zutaten

180 g Kichererbsenmehl
1 TL gemahlener Koriander
2 TL Salz
1 TL gemahlene Gelbwurz (Kurkuma)
1 TL Chilipulver
1 TL Garam masala
½ TL Backpulver
4 Zehen Knoblauch, zerkleinert
300 ml Wasser
1,6 l Öl zum Braten
1 Blumenkohl, in Röschen zerteilt
4 Zwiebeln oder Paprika, in Ringe geschnitten

 

Zubereitung

Das Kichererbsenmehl in eine mittelgroße Schüssel geben. Koriander, Salz, Gelbwurz, Chilipulver, Garam masala und Knoblauch darunter mischen. Backpulver dazu geben. In der Mitte eine Mulde bilden, nach und nach das Wasser hineingießen und zu einem dicken, weichen Teig verarbeiten.

Bei mittlerer Hitze in einer großen, schweren Pfanne das Öl auf 190°C erhitzen.

Blumenkohlröschen und Zwiebelringe in den Teig tunken und im Öl goldbraun ausbacken, ungefähr 4-5 Min. Auf Küchenpapier abtropfen lassen und vor dem Servieren mit Chat Masala bestreuen.

Mit Ketchup und Podina (Minze), Chutney und einer Tasse Tee genießen.

Man kann auch anderes Gemüse verwenden: Kartoffeln oder dünn geschnittene oder ganze Chilischoten, für diejenigen, die es gerne scharf mögen.

 

 

Vegetable Pakoras

Mains, Vegan

Serves: 10 people

Ingredients

180 g chickpea flour
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon Garam masala
1/2 teaspoon baking powder
4 cloves garlic, crushed
300 ml water
1,6 L oil for deep frying
1 heads cauliflower florets
4 onions or paprika, sliced into rings

 

Directions

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. Add the baking powder.
Make a well in the center of the flour. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 190 degrees C° (375 degrees F).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels and sprinkle with Chat Masala before serving.
Enjoy with Ketchup and Podina (Mint) Chutney and a cup of tea.
It is also possible to use other vegetables such as potatoes thin sliced or whole chilis for those who like it hot.

Vegetable Pakoras

Mains, Vegan

Serves: 10 people

Ingredients

180 g chickpea flour
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon Garam masala
1/2 teaspoon baking powder
4 cloves garlic, crushed
300 ml water
1,6 L oil for deep frying
1 heads cauliflower florets
4 onions or paprika, sliced into rings

 

Directions

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. Add the baking powder.
Make a well in the center of the flour. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 190 degrees C° (375 degrees F).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels and sprinkle with Chat Masala before serving.
Enjoy with Ketchup and Podina (Mint) Chutney and a cup of tea.
It is also possible to use other vegetables such as potatoes thin sliced or whole chilis for those who like it hot.