Vegan Gluten-Free Nut-Free Soy-Free
30 Minutes *

Yield: batter for about 2 dozen pieces

Cauliflower florets, thinly sliced
Whole mushrooms, trimmed
Sliced eggplant strips
Broccoli florets, thinly sliced
Sliced carrots
Sliced small potatoes, ¼-inch thick
Vegetable oil for deep-frying
2 cups chickpea flour
1 teaspoon salt
¼  teaspoon baking soda
½  teaspoon ground cumin
½  teaspoon pomegranate seeds, crushed (optional; see note)
1 ½  cups water

Golden brown and crispy, deep-fried vegetable pakoras are a favorite Indian snack.

  1. Prepare your choice of vegetables. Cut those which require longer cooking into smaller pieces than the quick-cooking ones. Pat vegetables dry with a paper towel so the batter will stick well.
  2. Heat vegetable oil to 375° F.
  3. Combine first six batter ingredients in a bowl. Add water slowly, using up to 1 ½ cups, until batter is the consistency of pancake batter.
  4. Dip vegetables into the batter to coat. Deep-fry 4 to 6 at a time until golden brown.
  5. Remove with a slotted spoon and drain on paper towels. Serve at once with chutney or ketchup.

Note: Tart dried seeds of the pomegranate fruit are sold in Indian specialty stores. The seeds should always be rinsed thoroughly before use.

*Prep 15 minutes; Cook 15 minutes