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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER SALAD RECIPES
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DR. CHAWLA’S INDIAN
VEGETABLE FRITTERS |
| INGREDIENTS:
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· Canola oil, for
frying
· 1˝ cups Chickpea Flour
(Persia store)
· 1 tsp. cumin seeds
· Kosher salt, to taste
· 2 Potatoes, baking,
peeled and cut into ˝" pieces, medium sized
· ˝ small red onion, peeled
and minced
· Tamarind and
coconut-cilantro chutneys, for serving (optional) |
| INSTRUCTIONS:
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1.
Heat 2" oil in a 6-qt. skillet until a deep-fry
thermometer reads 300°.
2. Stir chickpea flour,
cumin seeds, salt, and 1 cup water in a bowl into a
smooth batter.
3. Stir potatoes and onion into
batter.
4. Working in batches.
5. Fry 2
tablespoon-size amounts potato mixture, turning as
needed, until golden and crisp ~ 8–10 minutes.
6.
Using a slotted spoon, transfer pakoras to paper
towels to drain.
7. Season with salt.
8. Serve
with chutneys on the side if you like.
YIELDS: 4-6 servings.
CHEF’S NOTE: Cauliflower
florets, eggplant slices, or plantains can also be
used.
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Source:
Rabbi Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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