Deep-fried vegetables

Name: Deep-fried vegetables
Cuisine: Indian
Ingredients: a selection of vegetables, such as potatoes, aubergines, onions, courgettes, peppers and mushrooms; a selection of vegetables, such as potatoes, aubergines, onions, courgettes, peppers and mushrooms; a selection of vegetables, such as potatoes, aubergines, onions, courgettes, peppers and mushrooms; a selection of vegetables, such as potatoes, aubergines, onions, courgettes, peppers and mushrooms; a selection of vegetables, such as potatoes, aubergines, onions, courgettes, peppers and mushrooms; a selection of vegetables, such as potatoes, aubergines, onions, courgettes, peppers and mushrooms; a selection of vegetables, such as potatoes, aubergines, onions, courgettes, peppers and mushrooms; 2 cups gram flour (chickpea flour); vegetable oil for frying; 1 teaspoon chilli powder; 2 cups gram flour (chickpea flour); ½ teaspoon bicarbonate of soda; 1 teaspoon salt

Pakora

Preparation info

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

You can use any vegetables of your choice for this dish. They are deep-fried in a chilli-flavoured chickpea batter.

Ingredients

a selection of vegetables, such as potatoes, aubergines, onions, courgettes, peppers and mushrooms
vegetable oil for frying

Asia
India
Side dish
Starter
Vegan
Gluten-free

Method

Where appropriate, peel and wash the vegetables and then cut them into thin slices and, if you feel like it, attractive shapes.
Mix together the batter ingredients, adding enough water to make a thick batter.
Heat some oil. You can test it is the right temperature by throwing in a cube of bread; if it rises to the top bubbling, the temperature is corr