Pakistani Punjabi, Sindhi & Pashtun
Vegetable Pakoras
A Pakistani starter of green chilies, spinach and potatoes, warmed with cayenne and tamarind.
1 hr 10 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 45 min · Cook 25 min · 70 min total
- medium
- 1
Mix together the gram flour, salt, cayenne in a bowl; add the water stirring to make a thick batter.
- 2
Stir until thick and smooth, adding just a touch more water if you need it; allow the batter to sit for about 1/2 hour before using it.
- 3
Before dipping the vegetables, stir the chopped chilies, the cilantro, and the ghee into the batter, mixing well.
- 4
Heat oil and coat vegetable pieces thickly with batter. Carefully drop coated vegetables into hot oil and cook until crisp and golden; remove from oil and drain on paper toweling.
- 5
Serve warm with chutneys such as tamarind and coriander chutney and hot onion relish.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
