Pakoras

Use a wok to fry these spicy, battered, vegetable snacks. Heat the oil until a faint haze rises.

Ingredients

1 cup	Besan (chickpea flour) (Main)
1 tsp	Ground cumin
1 tsp	Turmeric
1 tsp	Coriander
½ tsp	Allspice
½ tsp	Cinnamon
½ tsp	Chilli powder
½ tsp	Salt
¾ tsp	Baking powder
1	Onion
¾ cup	Water
80 g	Cauliflower (Main)
80 g	Broccoli (Main)
80 g	Cabbages (Main)
80 g	Spinach (Main)
80 g	Carrots
1 cup	Oil

Directions

1. Finely slice all the veges and grate the carrot.
2. Sift flour into a bowl with spices and baking powder.
3. Add onion and enough water to make to make a moderately thick batter.
4. Add veges just before frying.
5. Heat about 3cm oil in a wok.
6. Take dessert spoons of the vege mixture and deep-fry quickly to prevent the pakoras absorbing too much oil.
7. Drain on paper and keep warm while preparing the remaining pakoras.

Tip:

You can substitute chickpea flour for plain flour. Yoghurt combined with finely chopped mint makes a great accompanying dip.