Vegan Indian Cooking by kittee:   
kittee@pakupaku.info


Makes yummy crunchy nuggets

What You Need:

What You Do:

  1. In a medium bowl mix together the chickpea flour, spices and salt.
  2. Add the water and beat well to make a smooth batter. If it seems really thick, add more water tablespoon by tablespoon until you have a consistency that can be dropped nicely from a spoon.
  3. Add in the chopped vegetables and cilantro and mix well. *Don't taste the batter! Raw chickpea flour tastes AWFUL and you will be SOO sorry for doing this.
  4. Heat the oil in a fryer or pot. You know it's hot enough when a small drizzle of pakora batter sizzles and rises to the surface right away.
  5. Drop tablespoons of the pakora batter into the oil. If your pot is shallow, make sure the pakoras don't stick to the bottom-you need enough oil to cover them completely so they don't sit on the bottom of the pan. Also, the oil shouldn't be too hot, otherwise the pakoras brown before the middle gets cooked. These are done when they are crunchy and a nice golden brown.
  6. Remove the pakoras from the oil and drain on paper towels. Salt immediately.
  7. Keep the pakoras warm in a preheated toaster oven set at 325F.
Serve with dal or a cilantro chutney.

Vegan Indian Cooking by kittee:   
kittee@pakupaku.info