String-bean Pakoras1½ cups chickpea flour¾ tsp salt½ tsp baking soda¼ tsp ground turmeric½ tsp ground cumin¾ tsp ground coriander¾ tsp whole cumin seeds¼ tsp freshly ground black pepper¼ tsp cayenne pepperOil for fryingString beans, and other vegetables for fryingSift the flour, salt, and baking soda together in a bowl. Add all the other spices for the batter. Very slowly and gradually, pour in 1¼ cups water, beating with a fork as you do so. You should have a smooth batter.All you need now is vegetable oil for deep frying and the assortment of vegetables prepared for frying: green beans with ends removed, potatoes peeled and cut into ⅛-inch thick rounds, cauliflower florets, hot Italian peppers.Heat the oil until a drop of water sizzles in it, or when the temperature of the oil reaches 350°-375°F. Fry the coated items slowly, for about 7 minutes on each side. When the outside is golden brown and crisp, remove the fritters with a slotted spoon and leave to drain on a mesh rack, or on a plate lined with paper towels.Serve with tamarind chutney or mint chutney.
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