logo: "In the kitchen with Patricia"
Last night I was at an internship potluck! What I love about potlucks is the diversity of dishes; we had everything from Hawaiian breadfruit dishes, to indian pakoras. Pakoras are a favorite in India. Your favorite vegetables are dipped in a spicy batter and deep fried to make fabulous fritters.
1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets
2 onions, sliced into rings
1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Deep-fry-Chana-Dal-Pakoraa dish of fried food with sauce

Serving Suggestion:
As shown in the photo above, this simple sauce can be a great dip. Just blend all ingredients together.
For the yogurt sauce
  • Yogurt 250 ml
  • Sugar 5 ml
  • Salt 1 pinch
  • Coriander 15 ml chopped leaves
  • Mint 15 ml chopped leaves
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 6