With Caren McSherry, Vikram Vij of Vij’s Restaurant and Don Letendre of Opus Hotel.
Ingredients
1 large cauliflower
1 large red onion
2 small potatoes
1 bunch of washed spinach
3 large green chillies
Salt to taste
buttermilk (approximately 1.5 cups)
15 ounces chana flour
1 tbs. chopped ginger
1 tbs. cumin seeds
1 teaspoon turmeric.
1 teaspoon garam masala
Method of preparation
Cut vegetables into small pieces then mix in large bowl.
Add spices to mixture then add buttermilk.
With washed hands, add chana flour and a bit of water to mix then toss all ingredients.
Use your hands to mix the batter. Let it sit for 10 mins. If it becomes too thick, add a little water. If it is too thin,
add more flour.
Take a wok style pot and fill 3/4 with canola oil. Heat on medium. The best way to see if the oil is hot enough is to put a bit of the batter into the oil. The batter should drop to the bottom then quickly come up and start
frying. At this point fry one of the pakoras then taste for salt and spices. With your hand, take batter in very small batches and drop in the oil. Once they are golden brown, pull them out and serve hot. Serve with chutney.
This is a very forgiving dish so it does not have to be exact.
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