Recipe
1 cup chickpea flour
2 tsp oil
1 tsp ground cumin
1 1/2 tsp salt
1/2 cup water
3 Tbsp chopped fresh cilantro
1 potato
1 small cauliflower chopped
1/2 of a 10 oz package frozen spinach - thawed and drained well, or fresh spinach leaves chopped
1 onion chopped
vegetable oil for frying
Boil the potato until just tender, then peel and chop. Mix flour, oil cumin, salt and water in a food processor for about 3 minutes to incorporate air. Remove this batter transfer to a large bowl and let rest about 1/2 hour. In the food processor process the cilantro, potato, cauliflower, spinach and onion until a finely chopped consistency. Mix the vegetables into the batter until well blended. Fill a heavy saucepan with vegetable oil about 1 1/2 inches deep, set to medium heat. While the oil is heating form the batter into small round "meatballs" or patties. Use a candy thermometer attached to saucepan and when temp reaches 375 degrees start dropping in the pakoras several at a time. Deep fry until a deep golden brown, let remove and drain on paper towels, continue until all pakoras are fried.
I hope to try some more Indian dishes and share them with you :)
I like the ingredients in Indian food but generally the heat level is too high for me. I notice you left most of it out so I'd love your version!
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