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RECIPE:
Tasty Snack: Vegetable Pakora
Easy to make, yet a delicious reminder of the flavor of the old country — pakoras are always a winner. A recipe from the kitchen of chef Sanjay Patel.
(Above): Vegetable Pakora. [SILICONEER photo]
Ingredients
- (For the batter)
- 1 cup chickpea flour (besan)
- 2 tbsp cooking oil
- 1 teaspoon ground cumin
- 1½ teaspoon salt
- ½ teaspoon garam masala
- 1 teaspoon whole coriander
- 1-2 each chopped green chilies (jalapeno)
- 1/2 cup water
- 1 potato
- 1 small cauliflower
- 2 cabbage
- 5 sliced spinach leaves
- 1 1/2 cup sliced onion
Method:
Boil the potato until just tender, peel and chop finely. Finely chop cauliflower and onion. Shred the cabbage and spinach.
Mix ingredients for batter well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Add vegetables and mix in evenly.
Deep fry in oil that is heated to 375 degrees.
Drain on paper towels and serve immediately.
Serve piping hot with mint chutney or tomato ketchup.
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 Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.
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