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Uncle Bill's Vegetable Pakoras
Ingredients:

2 cups besan flour, channa dhal, made from lentils
12 teaspoon turmeric
12 teaspoon ground cumin
14 teaspoon chili powder
14 teaspoon salt
warm warm water, as required to form a semi-thick batter
2 large potatoes, peeled and quartered
12 cup cauliflower floret
4 tablespoons butter
2 large onions, very finely chopped
3 large garlic cloves, minced
1 teaspoon grated fresh gingerroot
12 cup frozen tiny peas
12 teaspoon turmeric
14 teaspoon ground cumin
14 teaspoon salt
14 teaspoon black pepper
2 cups canola oil (for deep frying)
1 cup plain yogurt
1 tablespoon lemon juice, freshly squeezed
12 teaspoon salt
12 teaspoon cayenne pepper

Instruction:

BATTER. Sift flour into a mixing bowl. Add turmeric, cumin, chili powder and salt; mix well. Gradually ad warm water and mix to a semi-thick batter; set aside. VEGETABLES. In a medium size cooking pot, add potatoes, cover with water and bring to boil. Cover and cook until potatoes are tender, about 12 to 15 minutes. When potatoes are cooked, drain and mash potatoes; set aside to cool slightly. Chop cauliflower florets into small pieces; set aside. In a large frying pan, melt butter on medium heat. Add onions, garlic and ginger and saute until onions are translucent, about 5 minutes. Add cauliflower, peas, turmeric, cumin, salt and pepper; cover and saute for another 3 minutes. Add this mixture to the slightly cooled potatoes and mix well to incorporate. Using a teaspoon, spoon mixture by spoonfuls. Rub your hands with some olive oil and form the spooned mixture into balls. Flatten to about 1/4 inch thickness. Dip into batter so that they are covered with batter, let excess drain off. In a frying pan, heat canola oil to 375F. Drop battered pakoras into the hot oil and fry for about 1 to 1 1/2 minutes per side until they are light brown. Add more oil if required. Remove to a plate lined with paper towels to absorb any excess oil. Serve with your favorite yogurt dip or ketchup. YOGURT DIP. In a bowl, whisk together yogurt, lemon juice, salt and pepper and refrigerate for 1 hour before using.

Source: www.food.com