Vegetable Pakoras

Name: Vegetable Pakoras
Ingredients: 2/3 cup flour; 2 teaspoons Madras curry powder; 1 teaspoon cumin seed; 1/2 teaspoon salt; 1/3 cup water; 1 large egg, beaten; 3/4 cup sweet potato, 1/4 inch diced and peeled; 1 cup cauliflower, 1/4 inch pieces; 1/2 cup onion, finely diced; 2 tablespoons fresh cilantro, minced; 1 garlic clove, minced; 1/2 jalapeno pepper, finely diced; 3 tablespoons peanut oil, divided; 6 tablespoons mango chutney

14 ingredients

6 steps

Ingredients

2/3 cup flour
2 teaspoons Madras curry powder
1 teaspoon cumin seed
1/2 teaspoon salt
1/3 cup water
1 large egg, beaten
3/4 cup sweet potato, 1/4 inch diced and peeled
1 cup cauliflower, 1/4 inch pieces
1/2 cup onion, finely diced
2 tablespoons fresh cilantro, minced
1 garlic clove, minced
1/2 jalapeno pepper, finely diced
3 tablespoons peanut oil, divided
6 tablespoons mango chutney

Directions

1

Place the sweet potato in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer 5 minutes or until just tender. Drain and cool to room temperature.
2

Combine flour, curry powder, cumin and salt with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture stirring until smooth. Cover and let stand for 10 minutes.
3

Add sweet potato, cauliflower, onion, cilantro, garlic and jalapeno pepper to flour mixture. Stir until well combined (batter will be thick).
4

Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan, swirling to coat. Drop 2 tbsp of batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras.
5

Reduce heat to medium and cook 4 minutes on each side or until browned. Remove from pan and drain on paper towels.
6

Repeat cooking procedure with remaining 1 1/2 tsp oil and batter. Serve with chutney.