Pakora (Indian Vegetable Fritters)

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PDK87

2 ¼ cups chickpea flour (Note 1)

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp fenugreek powder (Note 2)

½ tsp chilli powder (pure chilli powder, Note 3)

2 tsp salt (cooking/kosher salt)

¾ cups 2 ½ tbsp water

1 ½ cups onions , grated using standard box grater (~1 ½ onions)

2 cups potato (~1 large), peeled and grated using standard box grater (Note 4)

2 ½ cups cauliflower (~¼ large head), finely chopped into rice size pieces (or grate)

2 large red chillies (cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out)

1 tbsp fresh ginger , finely grated

2 tbsp coriander/cilantro leaves , finely chopped

subheading: FOR COOKING:

3 to 4 cups vegetable or canola oil (4cm / 1.5″ depth in pot)

subheading: CORIANDER MINT SAUCE FOR PAKORAS (OPTION 1):

2 cups mint leaves

1 cup coriander/cilantro leaves

¼ cup eschalot , sliced

3 tbsp lime juice

1 tsp caster sugar

½ tsp cumin seeds

½ tsp cooking/kosher salt

2 ice cubes (loosens keeps sauce green)

subheading: MINTED YOGURT SAUCE (OPTION 2):

1 cup plain yoghurt

½ cup mint leaves , packed

¼ tsp salt

Note: Ingredients may have been altered from the original.

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