Simple Finger Foods -
Fresh Herb Pakoras

This marvelously simple finger foods is a very popular snack on the Indian subcontinent, including India, Pakistan, Nepal, etc.

If you’re ever stuck on ideas for quick easy appetizers or meals and have small amounts of vegetables in your fridge, you can have a real feast with these small bites…

I remember this being my dad’s favorite snack recipe on rainy days, when you can munch on these little fritters while watching the rain through your window or patio. My mom often cooks pakoras as starters after breaking the fast during Ramadan...

Or they serve as great party food appetizers for your guests as they are delicious at room temperature.

This Indian vegetable recipe is made from deep-frying anything in gram-flour batter but it is particularly delicious with sliced potatoes, onions, or cauliflower (but you can use any other base ingredients). Some people even use fish fillet or chicken pieces to make pakoras.

INGREDIENTS

1 ½ cups (165 g/5 ½ oz) besan flour
1 teaspoon ground turmeric
½ teaspoon chilli powder
1 ½ teaspoons garam masala
1 zucchini, diced
1 small sweet potato, diced
60 g (2 oz) cauliflower florets
50 g (1 ¾ oz) frozen peas, thawed
1 small onion, diced
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 cloves garlic, crushed
Oil, for deep-frying

Natural yoghurt and mango chutney, for serving

INSTRUCTIONS

1. sift flour, turmeric, chilli powder, garam masala and 1 ½ teaspoons salt into a large bowl. Make a well and gradually add ½ cup (125 ml / 4 fl oz) water, whisking to make a stiff lump-free batter.

2. Cover and set aside for 30 minutes.

3. Beat the mixture again and stir in the vegetables, herbs, and garlic.

4. Fill a deep heavy-based pan (or wok) one third full of oil and heat the coil to 180 C (350 F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds.

5. Drop heaped teaspoons of mixture, in batches, into the oil and cook until golden. Drain on crumpled paper towels. Serve with bowls of yoghurt and mango chutney for dipping.

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