Lovely light pakoras, very moreish !
1 quarter of a small / medium cauliflower sliced very thinly.
1 medium parsnip sliced very thinly
1 medium onion finely sliced
Handful roughly chopped fresh coriander
½ level tsp salt
1½ tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp chilli powder
100g plain flour
100g Self raising flour
1 glass water
Oil for deep frying
- Slice all the vegetables to a similar thinness in order that they cook well.
- Combine the vegetables, salt and seasonings in a bowl and leave for about half an hour in order to draw out a little moisture.
- Add the two flours, mix well and then add a little water at a time to get a batter that is about the consistence of double cream, needs to be slightly runny but not much.
- Heat corn oil in a wok or pan over a moderate heat. You need the pakoras to float in the oil.
- Test your mixture first by putting one dessert spoonful into the pre-heated oil and frying turning frequently for 4-5 minutes. If the pakora goes very brown too quickly the oil is too hot, if the pakora stays pale the oil is too cool and the pakora will absorb too much oil. If over 4-5 minutes the pakora is golden brown and when you test it cooked all the way through, you have the correct temperature!
- Cook the pakoras 4 – 5 in a pan at one time do not crowd them.
- Remove from oil and place on kitchen towel to allow excess oil to be soaked up and continue with the next batch.
- Eat hot or at room temperature with more salt if you want and your spicy pickle of choice.