| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 5 min | 25 min |
Servings
4
Ingredients
Batter
1 cup Besan Chickpea flour
1/8 teaspoon Baking soda
1/2 teaspoon Cayenne powder less if you don’t like them spicy
1/2 teaspoon Ground corriander
1 teaspoon Ground roasted cumin
1/2 teaspoon Salt
1/2 cup Water
Vegetables
1 large Onion sliced about 1/2 inch thick
8 ounce Broccoli florets blanched
8 ounce Cauliflower florets blanched
8 ounce Mushrooms
Vegetable oil for frying
Salt as needed
Directions
Method:
Combine the besan, baking soda, cayenne powder, coriander, cumin and salt in a medium bowl. Slowly add in the water until it reaches the consistency of pancake batter. Bring your oil up to 325 degrees. Coat the vegetables with the besan flour for dusting. Place the vegetables into the batter and drop into the oil until golden brown. Then put them on a sheet pan with paper towel to absorb excess oil. Quickly sprinkle with salt. Continue this process until all of your vegetables are done. Serve with your favorite chutney, enjoy!
Culinary Secret™ To get a really crispy product you will need to fry this twice. The first time will cook it. Let it cool until ready to eat then fry it a second time. This will give the pakoras the crispiness that you expect.
