Randy's Vegetarian Cookbook


Dry batter mix:
1 1/2 cups garbanzo bean flour
1 tsp salt
1 tsp cumin powder
1 Tblsp coriander powder
1/2 tsp turmeric
1 tsp garam masala
 pinch cayenne
For pakoras:
  vegetables of your choice, such as
  onions, cauliflower, potato, eggplant, or zucchini

Mix all dry batter ingredients. Store in an air-tight container. When ready to use, remove desired amount and mix with enough water to make a medium-thick batter.

Either chop vegetables and mix with batter, or dip larger pieces of vegetables in batter. Put blobs of batter/vegetable mix or larger pieces of battered vegetables in hot oil or ghee. Deep fry, stirring occasionally, until golden brown.
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