Friday, 11 February 2011

Vegetable pakoras with tomato chutney and salad

Broccoli, cauliflower, bell peppers, aubergine (eggplant), courgette (zucchini) and potato are all fab. Make sure cauli and broccoli are lightly steamed and the potato is pre-cooked. I make the batter about 60:40 plain wholemeal wheat flour and chickpea (garbanzo, gram) flour with some bicarb added. Water content is key; neither too runny nor too thick. I usually season the batter with salt, turmeric and a little chilli powder. Serve as soon as possible after frying to ensure crispness!

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