Pakoras

Despite being thanksgiving tonight, American cuisine has been rain-checked and for dinner we had an Indian feast…Home made Saag curry, brown rice, poppadoms and PAKORAS! All Maggie friendly; gluten, dairy, sugar and nut free and fit for our thanks giving pig out!

I did a trial batch of the pakoras at lunch time and made them again now to accompany our curry dinner as they are best served freshly cooked.  These pakoras are cheap to make, very authentic, easy and best of all these little broccoli morsels got the green light from my little girl.  These can be made with any other vegetables such as carrot, capsicum, cauliflower, zucchini and onion too.

You will need:

1 cup besan (chickpea) flour (I bought mine yesterday from Maharaja India spice shop in Blenheim but binn inn would be likely to have some too), 1/2 t ground coriander, 1/2 t ground turmeric, 1/2 t garam masala, 1/2 t himilayan mineral salt, 1/2 t gluten free baking powder, 1/2 cup water, 2 cups vegetables cut into bite sized pieces, coconut and/or olive oil for frying.

The Process:  Sift the flour into a bowl then add the spices, salt and baking powder.  Make a well in the centre and gradually add the water to form a thick, smooth batter.  Coat the vegetables in the batter.

Heat 3cm of oil in a SMALL saucepan on high heat and cook the battered vegetables in batches for 4-5 minutes until golden brown.  Drain on a handy towel.  Eat when cool enough.

Happy Thanksgiving

xo Aunty Lonnie

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