VEGETABLE PAKORAS
I like to think of pakoras as the Indian tempura. They're a staple of Indian life, and are the perfect accompaniment to a hot cup of chai or a chilled mug of beer. The superhero ingredient here is Indian chickpea flour. No egg is required to make this batter, so it's perfect for the vegans among you!
Provided by Aarti Sequeira
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk the besan, rice flour, salt, turmeric, ajwain seeds and baking soda together in a large bowl. Add the ginger, lemon juice and enough water (roughly 1/2 cup) to form a batter. (Consistency-wise, it should be slightly thinner than heavy cream.)
- Warm the oil in a heavy-bottomed pot over medium heat until it registers 375 degrees F on a thermometer. Set a cooling rack over a paper-towel lined baking sheet.
- Drop the onions, kale and cauliflower into the batter. Using tongs or your fingers, knock the excess batter off each piece before dropping into the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry smaller, thinner vegetables like the onions and kale for 1 to 2 minutes. Fry the cauliflower for 3 to 4 minutes.
- Remove the pakoras from the hot oil using a spider. Set on the cooling rack, then quickly sprinkle with salt and the ground black lime. Eat hot!
CRISPY VEGETABLE PAKORAS
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
- Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g
CAULIFLOWER PANKO PAKORAS (BREADED AND BAKED/FRIED)
I found the original recipe on another site with half the spices and reviewers said it was too bland so I'm posting it here to try myself with a little more punch. I also want to try mixing some coconut milk into the batter and frying in peanut oil. If it's worth posting I'll add it but if someone else has an opinion there first I'd love to hear it. :)
Provided by InAGourmetMinute
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
- 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
- 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
- 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes.
CREAMY CAULIFLOWER PAKORA SOUP
My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! -Melody Johnson, DePere, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired., Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges.
Nutrition Facts : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 645mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
CAULIFLOWER AND CHEESE PAKORA
Make and share this Cauliflower and Cheese Pakora recipe from Food.com.
Provided by Queen Dragon Mom
Categories Asian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix first 5 ingredients thoroughly.
- Add enough water to make a thick batter.
- Add cauliflower and blend well.
- Using a large, heavy frying pan, pour 1 1/4 inch deep oil and heat to 365.
- To test oil, drop a very small amount of the batter mix into the oil, if it sizzles, it's ready.
- Add all batter to oil, 1/4 cup at a time to make "pancakes" and fry until golden brown.
- Drain well.
Nutrition Facts : Calories 165.6, Fat 5, SaturatedFat 3, Cholesterol 12.1, Sodium 211.9, Carbohydrate 23.3, Fiber 3.2, Sugar 2.5, Protein 7.9
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