Kids, eat your vegetables!
June 9, 2012 3 Comments
Ah, pakora: the chicken nugget of the Indian subcontinent
2c chickpea flour
1 tsp coriander
1 tsp cumin
2 tsp salt
1 1/2 c water
1 medium eggplant, shredded & purged in salt water for 2+hours
2 c coarsely chopped cauliflower
1 sm onion, thinly sliced into rings
12 spinach leaves, shredded
1/2 c chopped cabbage
oil for deep frying
Whisk together first five ingredients and let sit in a warm place for 30 minutes (I used this time to chop cauliflower and spinach and thaw previously chopped cabbage). Heat oil to 375F. Stir vegetables into the batter. Drop vegetable-batter into heated oil by the tablespoon, and fry a few at a time. Drain on paper towels and serve immediately. Dipping sauce options include: chutney, raita, sweet & sour sauce (I even saw one recipe suggest tomato ketchup–wha?).
The kids helped me make a mild and a spicy mint chutney as well as a cucumber raita. They also helped me send the eggplant through the food processor’s shredding disc. Honestly, the pakoras themselves weren’t all that time-consuming. The sauces took a while, because we made them from our own garden herbs. If I hadn’t had writing to do, we were going to make naan to go with these, but, well, I’m not made of time.
By the way, this makes a HUGE batch, and we only had one left at the end to feed the dog. Even the toddler ate her serving.