Fried vegetables with chili sauce (Pakora)

Name: Fried vegetables with chili sauce (Pakora)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Chickpea flour (alternatively wheat flour); 1 TEASPOON Salt; 1/2 TEASPOON Chilli powder; 1 TEASPOON ground cumin; 1/2 TEASPOON Baking Powder; 1/2 (approx. 400 g) Head Cauliflower; 350 g Carrots; 1 -1 1/2 l oil for frying; 150 g Chilli sauce (sweet and hot); 7-10 Tbsp Coriander leaves

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Chickpea flour (alternatively wheat flour)
1 TEASPOON Salt
1/2 TEASPOON Chilli powder
1 TEASPOON ground cumin
1/2 TEASPOON Baking Powder
1/2 (approx. 400 g) Head Cauliflower
350 g Carrots
1 -1 1/2 l oil for frying
150 g Chilli sauce (sweet and hot)
7-10 Tbsp Coriander leaves

Directions

1
Mix flour, salt, chilli powder, cumin and baking powder in a bowl. Stir in about 275 millilitres of cold water with a whisk until a smooth, thick dough is formed.
2
Clean and wash the cauliflower and divide it into florets. Peel and wash the carrots and cut them into sticks. Heat oil in a high pot to 180 degrees. Use a fork to pull the vegetable pieces through the dough one by one, let them drip off a little and deep-fry them in portions in the hot oil for a few minutes until golden brown and crispy.
3
Take out and drain on kitchen paper. Arrange the vegetables on a plate. Garnish with coriander. Add chili sauce.