Mixed Vegetable Pakoras

Serves 4-6

Time 45 minutes

Ingredients

1½-2 cups of urad flour

1 tsp ginger, minced

1 tsp garlic, minced

1 tsp ground cumin 

1 tsp turmeric powder

1 tsp garam masala

½ tsp chilli powder – can leave out for kids if needed

½ tsp salt

Pepper

Water, to achieve consistency of cake mixture

Vegetable oil, to deep fry 

1 onion, sliced into rings

1 eggplant, cut into rounds

1 potato, cut into very thin rounds

Dipping Sauce

Sweet chilli sauce

Yoghurt mix with lemon juice, cumin powder and salt

Method

In a large bowl combine the urad flour, ginger, garlic, cumin, turmeric, garam masala and chilli powder. Season with salt and pepper. Add water and combine – keep adding water until you achieve the right consistency which is achieving for cake mixture – you want this to be like cake mixture before you put it in a pan – too runny and it’s tricky to fry the vegetables later on.

Ensure your vegetables are well prepared – the onion needs to be sliced into rings thinly, eggplant into thin rounds and potato into very thin slices (you don’t want these firm).

Heat vegetable oil in a large pan safely.

Place the vegetables into the batter and combine to ensure coated well.

When the oil is the right temperature (approximately 180°C) – add some of your vegetables (they will start sizzling immediately).

Move the vegetables gently so they do not stick, do not turn them over yet. When the bottom edge is golden turn over. Cook for 3-4 minutes until golden on both sides.

When done place on a plate lined with paper towel so the excess oil drains. Repeat with remaining veggies in batches.

Serve with any dipping sauce – yoghurt or sweet chilli sauce.