Vegan Gluten Free Nut Free Soy Free
30 Minutes *

Yield: batter for about 2 dozen

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)
¼  cup chopped fresh coriander or parsley
1 ½  cups water

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

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 batter will stick well. Heat oil to 375° F.

Combine first six ingredients in a bowl. Add water slowly. using up to 1 ½ cups, until batter is the consistency of pancake batter. Dip vegetables into batter to coat. Deep-fry 4 to 6 at a time until golden brown. Remove with a slotted spoon and drain on paper towels. Serve at once with chutney or ketchup.

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

Prep time: 15 minutes

Cook time 15 minutes

* Prep & cook times may vary