Pakora (fried vegetables)

Name: Pakora (fried vegetables)
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; 2 medium-sized onions; 1/2 (approx. 400 g) Head Cauliflower; 3 (approx. 250 g) Potatoes; 2 Plantains; 7-10 Tbsp Oil; 1/2 potty Coriander; 1 jar (250 g) Mango Chutney; 7-10 Tbsp Salad leaves and lime

AUTHOR
Arlie Wyatt

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
2 medium-sized onions
1/2 (approx. 400 g) Head Cauliflower
3 (approx. 250 g) Potatoes
2 Plantains
7-10 Tbsp Oil
1/2 potty Coriander
1 jar (250 g) Mango Chutney
7-10 Tbsp Salad leaves and lime

Directions

1
Mix flour, salt, chilli powder, cumin and baking powder in a bowl. Stir in approx. 275 ml of cold water with a whisk until a smooth, thick dough is formed. Peel onions and cut into slices. Clean and wash the cauliflower and cut into florets. Peel and wash potatoes and cut them into thin slices. Peel bananas and cut into pieces. Heat the oil in a high pot to approx. 180 °C.
2
In the meantime, wash coriander, dab dry and chop, except for a few leaves for garnishing. Stir into the mango chutney. Use a fork to pull the vegetable pieces through the dough one by one, let them drip off a little and fry them in portions in hot oil for a few minutes until golden brown and crispy. Take them out and let them drip off on kitchen paper. Arrange the vegetables on a plate. Garnish with coriander, salad and lime. Add mango chutney extra