Pakoras are made with different vegetables, akin to tempura but the batter is part of the flavour as well as the texture


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Ingredients:

•    1 cup besan (gram flour)
•    3 tablespoons rice flour (optional. This lightens the batter somewhat and produces a crispier pakora)
•    1 tablespoon of coarsely ground coriander powder
•    1 teaspoon cumin seeds
•    2 chopped green chilies
•    2 tablespoons chopped fresh cilantro
•    salt 
•    3/4 cup of water
•    cooking oil 
•    assortment of thingly sliced vegetables


Method:

1.    Mix all the dry ingredients together: besan, rice flour, coriander powder, and salt. Tip: rice flour adds to the                        crispness.
2.    Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter)
3.    Next, add the green chilies and cilantro. Mix well.
4.    Heat the oil in a frying pan on medium high heat.
5.    The frying pan should have at least 11/2 inch of oil. (Temp check: put one drop of batter in oil. The batter should             come     up     but not change color right away. The oil temp is important as if too hot the pakoras will not be crisp         and if the oil temp is too     low they will be greasy).
6.    Dip the vegetable slices in the batter one at a time and slowly release into the oil.
7.    Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
8.    Turn them occasionally and cook until golden brown on both sides
9.    Serve hot