Guest guest Posted January 11, 2002 Report Share Posted January 11, 2002 Sabzi Pakora (Spicy Vegetable Fritters with Scallion) ---------- ---- This Indian version of tempura is a favorite street food and snack. While fillings may vary, what isn't optional is the use of besan, or chickpea flour, for the batter. Chickpea flour is also used as a thickener and a flavoring. Serve with tamarind date chutney, mint chutney, or raita. Other additions to batter may include yams, onions, cauliflower, spinach, and shallots. Batter may be refrigerated up to 2 days. Cuisine: India Yield: 8 Servings Source: Chef Suvir Saran, EG Culinary Council Batter: 1 1/2 cup(s) Besan flour (chickpea flour) 2 tablespoon(s) Canola oil 1 teaspoon(s) Cumin, ground 1 teaspoon(s) Garam masala 1/2 teaspoon(s) Red pepper powder 1/2 teaspoon(s) Turmeric 1/4 teaspoon(s) Baking powder 2 tablespoon(s) Cilantro, fresh, chopped 2 Green chiles, fresh 1 1/4 cup(s) Warm water (100°F) 1/2 teaspoon(s) Coarse salt 3 Scallion stalks, green parts shredded into 1-inch pieces Vegetables: 1 Eggplant, small, quartered and cut into thin slices 1 Baking potato, medium, unpeeled, scrubbed, and cut into 1/8-inch slices 1 pound(s) Tofu or paneer (Indian cheese), cut into 1/2-inch slices 1 Zucchini, medium, sliced into 1/8-inch slices Canola oil, for frying Tamarind-date chutney, for accompaniment Mint chutney, for accompaniment Combine all batter ingredients in a bowl and mix thoroughly until free of lumps. The batter can also be mixed in a blender or food processor, in which case, the scallions should be mixed in after blending. Cover and reserve at room temperature for at least 30 minutes. (The batter keeps in the refrigerator for 2 days.) Place vegetables in a bowl; reserve. Heat 2 inches of oil in a heavy pot or wok until very hot (375°F). Drain eggplant and potatoes and pat dry. Dip vegetables and tofu or paneer in the batter, one at a time. Gently drop in hot oil. Fry, turning with a slotted spoon until golden-brown, 3-4 minutes on each side. Transfer the pakoras to a cookie sheet lined with paper towels to drain. Pakoras can be made several hours in advance. To warm before serving, fry for a minute in hot oil. If making ahead of time, shorten first frying time to eliminate over-browning before service. Serve with tamarind-date and mint chutneys. <)))>< Christian Vegan Cooking http://www.Christian-Vegan-Cooking http://www. Quote Link to comment Share on other sites More sharing options...
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