Crispy Vegetable Pakoras

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 217 Calories

Ingredients

• 1 teaspoon salt
• ¾ cup water
• 2 cloves garlic, crushed
• ½ teaspoon ground turmeric
• 2 onions, sliced into rings
• ½ teaspoon garam masala
• ½ teaspoon chili powder
• ½ teaspoon ground coriander
• 1 quart oil for deep frying
• 1 cup chickpea flour
• ½ head cauliflower florets

Recipe Instructions

Step 1

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

Step 2

Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

Step 3

Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

Step 4

Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.