Ingredients:
- 1 cup chickpea flour
- 2 tsp oil
- 1/2 tsp chilli powder
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1/2 cup water
- 3 Tbsp chopped fresh cilantro
- 1 potato
- 1/2 small cauliflower chopped
- 1/2 of a 10 oz package frozen spinach - thawed and drained well, or fresh spinach leaves chopped
- 1 onion chopped
- vegetable oil for frying
Steps:
Boil the potato until just tender, then peel and chop.
Mix flour, oil cumin, salt and water in a food processor for about 3 minutes to incorporate air. Remove this batter transfer to a large bowl and let rest about 1/2 hour.
In the food processor process the cilantro, potato, cauliflower, spinach and onion until a finely chopped consistency.
Mix the vegetables into the batter until well blended.
Fill a heavy saucepan with vegetable oil about 1 1/2 inches deep, set to medium heat. While the oil is heating form the batter into small round “meatballs” or patties.
Check the Oil temperature – drop a couple of drops of batter in the Oil and they should float up right away.
Start dropping in the pakoras several at a time. Deep fry until a deep golden brown, let remove and drain on paper towels, continue until all pakoras are fried.
Serve immediately with coriander or tamarind chutney or mango chutney.
For a twist, you can use cheese in the pakoras by just chopping the processed cheese into medium size squares and by dipping and coating squares in the vegetable batter before frying.