Who doesn’t just love indian snack food, right? Here you have my version of vegetable pakoras based loosely on Manjula’s recipe. I used 1 cup chickpea flour, 1 teaspoon of garam masala, cumin, and chili powder, then added about 3/4 cup of water – mixed this until I got a pancake batter-like consistency and let it rest for a few minutes. I used carrots & zuchini cut up matchstick size, sliced crimini mushrooms, cauliflower, onion, and red & orange bellpepper. After a few different attempts I realized that the best way to coat my vegetables were to dump them all into the batter and stir. Heated some peanut oil in a wok and once the oil was ready I dropped in 1/4 cup of the mixture in at a time. Cooked for about 7-10 minutes until golden brown and set them on paper towels to drain. Pour some tomato chutney and enjoy!
Los Angeleno. Vegan. Buddhist. Punk Rock. Local Food Reviewer. English Bulldog Lover. Searcher of the perfect vegan cheese, among many other things...
I am participating in VeganMoFo 2009 which basically means that I will be posting a minimum of 5x a week for the month of October. I hope you enjoy!