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Name: Sarbjits Mixed Vegetable Pakoras
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: cauliflower; 7 oz Gram; (chickpea) flour; 4 sm Green chillies; 1/2 ts Cumin powder; aubergine and mushrooms according to preference; 1 ts Red chilli powder; 2 1/2 ts Salt; 2 ts Garam masala; 1/4 pt Water; 1 lb Mixed vegetables; 1 ts Fresh ground ginger; Vegetable oil for deep frying; 1 md onion; potatoes; 4 Spinach leaves

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INGREDIENTS

cauliflower
7 oz Gram; (chickpea) flour
4 sm Green chillies
1/2 ts Cumin powder
aubergine ; and mushrooms according to preference
1 ts Red chilli powder
2 1/2 ts Salt
2 ts Garam masala
1/4 pt Water
1 lb Mixed vegetables
1 ts Fresh ground ginger
Vegetable oil ; for deep frying
1 md onion
potatoes
4 Spinach leaves

Servings

INSTRUCTIONS

Preheat the vegetable oil in a deep fryer on a low heat. 1 Peel the potatoes, cut into quarters and slice to 5mm thickness. Wash and trim all the other vegetables. Cut the cauliflower into small nuggets and halve the mushrooms. 2 Peel, wash and slice the onion in half, and slice the two halves lengthways into long, thin slices. Wash and shred the spinach leaves. 3 Place the vegetables and onion into a large mixing bowl. Grind the green chillies and add with the gram flour and other ingredients to the mixture. 4 Add the water and mix with your hand or with a wooden spoon until you get an even consistency. 5 Turn the heat to medium. Put a small drop of the pakora mix into the fryer to test the oil temperature. When the mixture sizzles and rises to the top, the oil is at the right temperature. 6 Using a large dessertspoon, scoop up portions of the mixture, placing each one into the hot oil until the mixture slides off the spoon. 7 If you want to use your hand in the traditional Indian technique, take a handful of mix and drop into the oil at a close distance, using your thumb to ease off the mixture from your hand. 8 Cook 15-20 portions at a time, turning occasionally until golden and crispy. The cooking time is about 10 minutes. 9 Place the fried pakoras onto paper towels to drain. Serve hot with cool mint chutney. 10 For the Mint Chutney: Whisk the following ingredients together and serve with the pakoras: 4 large dsp plain yoghurt, 1 tsp mint sauce, 1/2 tsp salt and 5 large dsp milk. Recipe by: Bitesize Britain

NOTES

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Sarbjits Mixed Vegetable Pakoras

cauliflower
7 oz Gram; (chickpea) flour
4 sm Green chillies
1/2 ts Cumin powder
 aubergine and mushrooms according  to preference
1 ts Red chilli powder
2 1/2 ts Salt
2 ts Garam masala
1/4 pt Water
1 lb Mixed vegetables
1 ts Fresh ground ginger
 Vegetable oil for deep frying
1 md onion
 potatoes
4 Spinach leaves

Preheat the vegetable oil in a deep fryer on a low heat.    1 Peel the potatoes, cut into quarters and slice to 5mm thickness. Wash and  trim all the other vegetables. Cut the cauliflower into small nuggets and  halve the mushrooms.    2 Peel, wash and slice the onion in half, and slice the two halves  lengthways into long, thin slices. Wash and shred the spinach leaves.    3 Place the vegetables and onion into a large mixing bowl. Grind the green  chillies and add with the gram flour and other ingredients to the mixture.    4 Add the water and mix with your hand or with a wooden spoon until you get  an even consistency.    5 Turn the heat to medium. Put a small drop of the pakora mix into the  fryer to test the oil temperature. When the mixture sizzles and rises to  the top, the oil is at the right temperature.    6 Using a large dessertspoon, scoop up portions of the mixture, placing  each one into the hot oil until the mixture slides off the spoon.    7 If you want to use your hand in the traditional Indian technique, take a  handful of mix and drop into the oil at a close distance, using your thumb  to ease off the mixture from your hand.    8 Cook 15-20 portions at a time, turning occasionally until golden and  crispy. The cooking time is about 10 minutes.    9 Place the fried pakoras onto paper towels to drain. Serve hot with cool  mint chutney.    10 For the Mint Chutney: Whisk the following ingredients together and serve  with the pakoras: 4 large dsp plain yoghurt, 1 tsp mint sauce, 1/2 tsp salt  and 5 large dsp milk.        Recipe by: Bitesize Britain

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Nutrition

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Serving Size: 1 Serving (583g)
Recipe Makes: 4

Calories: 552
Calories from Fat: 41 (7%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 126.3mg		4 %
Potassium 2314.5mg		61 %
Total Carbohydrate 109.5g		32 %
	Dietary Fiber 19.4g	78 %
	Sugars, other 90.1g
Protein 23.2g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 552

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