Pakoras

By roxy21

Ingredients

• 1 lb cauliflower in 1 in florets
• 10 oz russet potato (1 large)
• 3 1/2 cups chickpea flour
• 2 1/2 cups buttermilk
• 3 jalapeño peppers, finely chopped
• 3 tbsp ground coriander
• 3 tbsp ground cumin
• 1 tsp mango powder
• 1 tsp turmeric
• 2 tbsp salt
• 1 red onion, sliced lengthwise
• 6 cups oil for deep frying

Preparation

Step 1

Wash cauliflower and set aside. Allow water to drain from cauliflower for 15 to 20 minutes. Peel and wash potato. Cut in half and cut each half in thin slices, about 1/8 inch thick. In large mixing bowl, combine chickpea flour, buttermilk, jalapeño, coriander, cumin, mango powder, turmeric and salt, using your hands. Make sure all the small chunks of chickpea flour have dissolved and the spices are well mixed. Add cauliflower, potatoes, and onions, and stir well. The vegetables and chickpea batter should stick together. To make sure you have the right consistency, form a 2 inch ball of the mixture and gently drop it from an 8 to 10 inch height back into the mixing bowl. The ball should retain its shape for a few seconds. If the batter is too runny, add chickpea flour, 2 tbsp at a time, until the mixture thickens up. Do not add more than 4 tbsp in total. Preheat deep fryer to high or pour oil into large heavy pot and heat on high for 5 minutes. Drop a very small piece of batter into the oil. If It floats to the top within a few seconds and is readily sizzling the oil is hot enough. If it sinks the oil is not ready. When the oil is ready using a slotted spoon, drop 2 in balls into the hot oil. Drop as many as you can handle at a time, but make sure they don't touch. Cook for 2 to 2 1/2 minutes or until golden brown. Take out and drain on paper towels.