Anyone who has ever tried vegetarian food knows that Indian food can be a real treasure of flavor, fragrance and taste. Today it’s time for our variation of pakora. Less oriental but still delicious.
Serves 4
Batter:
250 g chickpea
flour
about 250 ml warm
water
pinch of baking
powder
1.5 teaspoon salt
1 tablespoon of
curry powder
1 teaspoon of
curcuma
1 teaspoon
nigella seeds
1 teaspoon sweet
pepper
1 teaspoon of
chili powder (optional)
oil for deep
frying
1/2 small
cauliflower
1/2 small
broccoli
3 carrots
1 pepper
1 onion
or any other
vegetables you like
Sauce:
200-250 ml
blended tomatoes
salt
1 teaspoon sweet
pepper
1/2 teaspoon
brown sugar
1 teaspoon curry
powder
1 red hot chili pepper
finely chopped
Instructions:
Sieve the flour
into the mixing bowl. Add baking powder, salt and spices. Mix all the
ingredients. Slowly add water, stirring continuously, until the mixture has the
consistency of thick pancake batter.
In the meantime
prepare the sauce. Pour blended tomatoes into a saucepan, add the spices. Cover
and cook over low heat for about 5 minutes. We are the fans of chili so we add
one red hot chili pepper finely chopped. Of course you can skip it.
Divide
cauliflower and broccoli into florets, cut the carrot and pepper into sticks.
Slice the onion. Put all the vegetables into the batter and mix (e.g. with your
hand) until the batter coats all the vegetables. Fry until golden brown. Set
fried vegetables on some kitchen towel.
Serve with sauce
and favorite salad. We serve pakora with a popular salad made of carrots and
apple sprinkled with freshly squeezed orange juice. Recipe for the salad coming
soon.
Etykiety: cauliflower, chickpea, english, gluten free, indian food, main course, recipes
