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Pakoda
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Ingredients:
- Chickpea Flour - 1/2 cup
- Baking Soda - 1/4 tsp
- Salt - to taste
- Red Chili Powder - to taste
- Roasted Cumin Powder - 1/4 tsp
- Turmeric Powder - 1/8 tsp
- Chaat Masala - 1/2 tsp
- Water - 1/4 cup
- Oil - for deep frying
- Vegetables - Assorted (Potatoes, Zuchinni, Spinach, Green Chili)
Directions:
- Mix all the dry ingredients in a bowl - Chickpea Flour, Baking Soda, Salt, Red Chili Powder, Roasted Cumin Powder, Turmeric and Chaat Masala.
- Mix well and make sure there are no lumps.
- Slowly add in the Water and keep mixing.
- Heat Oil for deep frying on medium heat.
- Prep Vegetables for frying.
- Check the Oil temperature - drop a couple of drops of batter in the Oil and they should float up right away.
- Dip the vegatables in the batter and drop them in the Oil.
- Cook on both sides (the coating should be a golden red)
- Once done, strain the Oil and put the pakodas on a kitchen towel to drain out any excess Oil.
- Serve with Tamarind or Mint/Cilantro chutney.
Tips:
- Preping Vegetables
- Potatoes - Peel and slice thin or sticks
- Cauliflower - bite size florets
- Zuchinni - Slice or cut into spears
- Chilis - slit or fry whole.
- Mushrooms - whole or cut (depending on the size)
- Paneer - cubes or fingers
- Bell Pepper - Cubed or lengthwise
- Eggplant - Slice thin
- Onions - Sliced rings
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