Vegetable pakoras
Crisp and seasoned with the flavours of India, serve pakoras as a starter or with drinks
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1 thin aubergine cut into 5mm slices
1 tsp salt
2 medium courgettes, cut into 2.5cm slices, if they are very large cut into quarters
12 cauliflower florets
6 large mushrooms, cut in half
170g chickpea or all-purpose flour
1 tbsp chopped fresh coriander
1 scant tsp salt
2 tsp curry powder
1 tbsp olive oil
1 tbsp lemon juice
175-250ml iced water
Vegetable oil for deep frying
To garnish:
Lemon wedges and mango relish
Method
Put the aubergine slices into a colander, sprinkle with the salt, and let drain while preparing the other vegetables.
Blanch the courgettes and cauliflower florets separately in boiling salted water for 2 minutes. Drain, refresh under cold water, and dry well. Rinse the aubergine slices and pat dry.
Put the flour, coriander, salt and curry powder into a large bowl. Gradually whisk in the oil, lemon juice and water until the batter is the consistency of thick cream.
Heat good quality oil to 180°C in a deep fryer.
Lightly whisk the batter and dip the vegetables in batches of 5 or 6, slip them carefully into the hot oil. Fry the pakoras for 2-3 minutes on each side, turning them with a slotted spoon.
Drain on paper towels and keep warm in a moderate oven (uncovered) while you cook the remainder. Allow the oil to come back to 180°C between batches.
When all the vegetable fritters are ready, garnish with lemon wedges and fresh or deep fried coriander or parsley. Serve at once with a mango relish.
