Hi Everyone, I have been a busy bee this weekend. With a friends party to attend and knowing that a few social drinks will usually lead to me having the mid-night munchies when I get home, I made sure I had some tasty treats for when I stroll through that door potentially a little merry. I made some light and crispy vegetable pakora’s.
Now, I tried a little experiment with this dish, as I usually find the traditional batter quite heavy. So I made the batter more like a tempura. It worked a treat and will keeps the pakora light and deliciously crispy. The best bit is you can make these in advance, refrigerate or freeze and just pop them in the oven for 6-8 minutes for a tasty treat any time you like.
- 2 x medium onions – finely sliced
- 1 x large carrot – grated
- 1/2 zucchini – finly sliced
- a handful of coriander – roughly chopped
- 1 x cup of plain flour
- 2 x eggs
- 1 cup of cold carbonated water
- 1 tsp. turmeric
- 1 tsp. chilli power
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- 1 tsp. black pepper
- 1 tsp. salt
Grate all the vegetables and chop the coriander and place in a bowl to one side. In another bowl add the flour and spices and eggs and mix together to make a thick batter base.
Add the vegetables to the batter bowl and add the water and mix to coat the vegetables evenly with the batter mix.
In a steep sided frying pan add some vegetable oil, enough submerge the pakaora’s nearly completely. The key to a light and crispy pakora, is to ensure that the oil is hot. To test if the oil is hot enough, I usually place a bit small bit of carrot into the oil, if it sizzles then the oil is hot enough.
With a dessert spoon, place a spoonful of the pakora mixture into the pan evenly spaced. Cook roughly 2-minutes on each side or until golden.
Place an a plate with kitchen roll of linin to absorb the excess oil and they are then ready to eat.
There you have it, a deliciously crispy and delectable treat any time you like! Give it a go!