Pakora

I had always loved pakora, but the pakora you get in the US is different than the one in Delhi. I think the stuff here in the US is more punjabi style - the veggies are kind of mushed up and combined with the batter...I prefer more north Indian style where the veggies are not chopped up, but whole actual pieces.

This is the version I prefer...and hope you do as well. Some say it's almost like Japanese tempura, but with an Indian twist. I think every culture has something with batter deep fried veggies. If not, then they should! :)

FYI - this recipe calls for cauliflower and onions, but don't be afraid to use carrots and thinly sliced potatoes as well. This batter works well with almost any vegetable...except celery, turnips and beets. *hurls* Nothing can make those 3 things ever taste good.

Ingredients

• 1 cup chickpea flour
• 1/2 tsp ground coriander
• 1 tsp salt (I prefer seasalt)
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (can be made to 1 TBSP for more kick)
• 1/2 tsp Garam Masala**
  
• 2 cloves garlic, chopped (I tend to use 1/2 tsp garlic powder because the flavor can be spread around throughout the batter a lot better)
• 3/4 c water
• 1 quart oil for frying
• 1/2 a head of cauliflower florets
• 2 onions, cut into rings

METHOD

1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

4. 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 before serving.

** Garam Masala can be found at your local Asian market in the Indian spices section OR if you are feeling brave enough, you can make your own. I am lazy, so I go out and buy it. :D