My boyfriend surprised me with a traditional New Delhi Indian cuisine cooking class for my birthday and I was thrilled! All of the recipies that we learned and made were delicious, but the vegetable pakora was my favourite, hands-down. I have been a huge fan of vegetable tempura for a long time, but since going gluten free I haven’t been able to have it….until now.
Vegetable Pakora courtesy of Chef Jassie Bakhshi
1 cup chickpea (garbonzo bean) flour
2 tbsp oil
1 tsp ground cumin
1 tsp coarse coriander seeds
1/2 tsp ginger paste
1/2 garlic paste
1 1/2 tsp salt
pinch of baking soda or powder
1-2 chopped green chillies
1- 1 1/2 cup water
Assortment of vegetables to be put in batter
OIl to fry (non-GMO canola oil is best)
Mix flour, oil, cumin, coriander, ginger, garlic, salt and baking soda in a large bowl.
Add water until the batter resembles pancake batter (not too thick, not too runny).
Dip your vegetables in the batter and fry in 350 degree hot oil for 2-3 minutes or until golden brown. If you don’t have a candy thermometer for your oil, then heat it until a small amount of batter dropped into it sizzles right away. Don’t heat the oil too hot, though.
Remove vegetables from oil and place on cooling rack with something underneath to catch the hot oil. Sprinkle immediately with a small amount of garam masala (or leave this part out if you’d like a more tempura-like taste)
Serve with chutney.
This is a super easy recipe! I hope that you enjoy it!