RECIPE OF THE MONTH

Pakoras - Vegetable Fritters

Serves 8

Pakoras, or bhajias as they are also called, are a favorite snack. There are numerous kinds of pakoras, this being one of the simplest and most popular. You can use a variety of vegetables, including cauliflower, sweet potato and even fresh spinach.

For batter:
2 cups chickpea flour (besan)
1 teaspoon salt
½ teaspoon cayenne
½ teaspoon baking soda
8 slices (1/4" thick) eggplant - unpeeled
8 slices (1/8" thick) potato - peeled
8 slices (1/8" thick) bell pepper
8 slices (1/8" thick) zucchini - unpeeled
Oil for deep-frying

1. In a bowl, mix together chickpea flour, salt, cayenne and baking soda. Slowly pour in 1 cup water, stirring to a smooth consistency and adding up to ¼ cup more water, a little at a time, until batter is slightly thinner than pancake batter. Set aside for 15 minutes.

2. In a deep fryer heat oil to 375º º. Add 1tablespoon hot oil to batter and mix well. One at a time, dip slices of vegetables in batter. Add to hot oil in batches of 5 or 6 and deep-fry until golden, about 3 – 4 minutes. Remove with large holed slotted spoon and drain on paper towels.

3. Serve immediately with chutney of your choice.

Note: These pakoras are best eaten as soon as they are cooked; they lose their crispness as they sit.





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