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Vegetable Pakoras
We like to make these tasty snacks using beer as a raising agent. Make sure you dice the vegetables very finely as they are only in the oil for a short time.
Prep Time
5 mins
plus standing
Cook Time
3-5 mins
Serves
makes about 30
Vegan
Nut Free
Dairy Free
Gluten Free
Special Occasions
Asian
Kiwi
Party
$
Finger Food
Snacks & Starters
Ingredients
2 cups chickpea flour, or pea flour
2 tsp ground cumin
2 tsp coriander seeds, or mustard seeds
1 tsp fennel seeds, roughly ground or chopped
2 tsp curry powder
2 cups beer
1/2 cup chopped coriander
1 1/2 tsp salt
freshly ground black pepper
1/4 tsp baking soda
3 packed cups finely chopped or grated carrot, broccoli, peas, pumpkin, kohlrabi or other vegetables
neutral oil, to fry
Method
STEP 1
Combine flour with cumin, coriander or mustard seeds, fennel seeds, curry powder and beer to form a smooth batter.
Mix in the coriander, salt and pepper, baking soda and vegetables.
Stand for 5 minutes.
STEP 2
Heat 3-4cm of oil in a deep frypan and fry small spoonfuls of mixture in batches of 3-5 at a time for about 3 minutes, until golden and cooked through.
STEP 3
Remove the pakoras from the oil with a slotted spoon.
Shake off any excess oil and drain in a single layer on paper towels.
Serve at once or prepare in advance and reheat in a 200˚C oven for 5 minutes before serving.
