1 cup chickpea flour
1/2 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garm masala
2 cloves garlic, crushed
1/2 to 3/4 cup water
1 quart oil for deep frying
Prepared vegetables (see variations) -- 2-3 cups
- In a large bowl, add the chickpea flour, coriander, chili powder, cumin, salt, tumeric, garlic, garam masala, water and 2 tablespoons of oil. Whisk the ingredients vigorously to incorporate air and make a fluffy, smooth batter. Alternatively, put all the batter ingredients into a blender and puree until smooth. Set aside and let the batter rest for about 20-30 minutes.
- Heat about 1-2 inches of oil in a heavy skillet or deep pot over medium-high flame to 365-375°F. Using a fork, dip the prepared vegetables into the batter to coat. Then drop into the hot oil and deep fry until lightly browned on all sides. Remove to a plate lined with paper towels and hold warm while you repeat with the remaining vegetables.
- Serve hot with mint chutney, cilantro chutney or tomato ketchup
· Vegetables for Pakora: eggplant sliced into thin rounds; par-cooked potatoes, sliced into thin rounds; cauliflower or broccoli broken into florets and blanched; peppers sliced into rings; okra sliced into rounds; chopped tomatoes. Use your imagination.