Indian Appetizers Recipes - Batter-coated Vegetable Fritters (Pakora) Recipe

Ingredients

• 2 medium potatoes (9 oz/250 g)

• 1 large or 2 small slender Asian eggplants

• 1 large onion

• 2 cups (250 g) chickpea flour or besan

• 1 teaspoon salt

• 1 teaspoon ground red pepper

• 3/4 teaspoon baking soda (bicarbonate of soda)

• 3/4 cup (175 ml) cold water

• Oil for deep-frying

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Method:

1. Peel the potatoes, halve them lengthwise, then cut in slices about 1/4 in (5 mm) thick. Do not peel the eggplant, but slice in the same thickness as the potatoes. Peel, then slice the onion in the same thickness as the potatoes. Set the vegetables aside.

2. Combine the chickpea flour, salt, red pepper and baking soda, mixing well. Add the cold water to make a very thick batter of coating consistency.

3. Dip the vegetables, one at a time, into the batter, coating thoroughly. Heat the oil in a wok until very hot and deep-fry for 5 to 6 minutes until golden brown and cooked on the inside. Drain and set aside. Serve hot.