Vegetable pakoras

Ingredients

• 4 tablespoons chickpea flour
• 2 teaspoons oil
• 1 teaspoon baking powder
• ½ teaspoon salt
• 75 ml water
• A few eggplant slices (about 100 g)
• ½ onion
• ½ potato
• 100 g cauliflower
• ½ green bell pepper
• Olive or sunflower oil, for frying
• Fresh cilantro or mint, to serve

Missing an ingredient?

• What to use instead of sunflower oil
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• What to use instead of potatoes
• What to use instead of green bell pepper

Instructions

1. Whisk the flour, oil, baking powder, salt and water into a smooth batter.
2. Wash the vegetables and cut them: the eggplant and potato into very thin slices, the onion into thin rings, the cauliflower into small florets and the pepper into thin strips. Dry them well.
3. Heat plenty of oil in a kadai (Indian wok) or deep skillet.
4. Dip each vegetable in the batter and drop it into the very hot oil, as many as will fit. Fry them until crisp and golden.
5. Drain them and serve with a little cilantro or mint.

Nutrition facts

Approximate, per serving (about 278 g). Calculated with data from USDA FoodData Central.