Ingredients
2 cups chickpea flour, includes 2 tbsp rice flour
2 tsp ground cumin
¼ tsp SIDS CRAZY SALT
2 tsp coriander seeds
1 tsp fennel seeds, roughly ground or chopped
2 tsp curry powder
2 cups beer
½ cup chopped fresh coriander
2 tsp SIDS SALT & PEPPER
¼ tsp baking soda
3 packed cups finely chopped or grated vegetables
rice bran oil
Directions
Combine flour with cumin, SIDS CRAZY SALT, coriander or mustard seeds, fennel seeds, curry powder and beer to form a smooth batter. Mix in the coriander, SIDS SALT & PEPPER, baking soda and vegetables. Stand for 5 minutes.
Heat 3-4 cm of oil in a deep frypan and fry small spoonfuls of mixture in batches of 3-5 at a time for about 3 minutes, until golden and cooked through.
Remove the pakoras from the oil with a slotted spoon. Shake off any excess oil and drain in a single layer on paper towels. Serve at once or prepare in advance and reheat in a 200˚C oven for 5 minutes before serving.
Vegetable Pakoras are delicious served with Cucumber, Yoghurt and Mint Raita and Papaya and Coriander with Lime.
