Pakoras (Vegetable Fritters)

Pakoras are an essential item of Indian festive food. They can be made with almost any vegetable (commonly bell pepper, cauliflower, eggplant, potato, or spinach; your veggie club president makes some mean tofu pakoras with extra-thick tahini sauce -- Vijay). This is also a nice way of getting people to eat vegetables they don't normally like.



Heat up the oil in a wook or deep-frying pan.

In the meanwhile, make a batter by mixing together the flour and all the spices. Then, add enough water to make a thick batter. It should be of a consistency that will thinly coat the vegetables (ie. it can't be runny, but at the same time, it can't be so thick that all your fritters are half dough!).

The oil is ready for frying when batter drops quickly crisp and crackle in it. You should coat the cut vegetables in the batter, and then slip them into the oil (don't slam dunk them, as this will cause your oil to splash and burn!). Don't do too many at a time; make sure the vegetables have enough swimming space.

Serve as hot as possible!.


If you make cauliflower pakoras, tell your meat-eater friends that they're fried shrimp... Once they like the pakoras, then let 'em know they're vegetables!

You can also fool your friends by cutting the vegetables up like chicken wings; of course, you have to also spice the pakoras a little bit differently for that.