– Mustard oil for frying
– 1 bunch coriander, finely chopped
– 1 tsp. coriander powder
– 1 tsp. cumin powder
– Chaat masala
– 1 bag chickpea flour
– Jug of water
– 4 sweet yellow onions, peeled and sliced
– Bunch of button mushrooms
– 1 head of cauliflower, cut into florets
– 8 green chili peppers
– 3 Yukon gold potatoes, peeled and thinly sliced
– 12 large spinach leaves, cleaned and dried
In a large bowl, mix together your chickpea flour and water. Then add in your chopped coriander, coriander powder, cumin powder, and chaat masala. Mix thoroughly to ensure there are no lumps in the batter. The batter will be thicker than others because you want it to stick to your vegetables so be sure to add the water in smaller increments.
When your mustard oil is very hot, dip your vegetables into the batter and put them into the oil. You can test the oil with small drops of batter – if the oil sizzles on contact your oil is hot enough. You don’t want to overcrowd the oil, nor do you want to stir it otherwise the batter will fall off the vegetables. Once they have achieved a nice golden brown colour and look crispy, remove them from the oil. Place your pakoras on a paper towel to absorb the excess oil and working quickly, sprinkle some chaat masala over the pakoras. Serve.
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