Indian Herb Pankoras
Ingredients
| 1 and 1/2 cups besan flour (available at Asian specialty stores) | ||
| 1 tsp ground turmeric | ||
| 1/2 tsp chili powder | ||
| 1 and 1/2 tsp garam masala | ||
| 1 zucchini, diced | ||
| 1 small sweet potato, diced | ||
| 2 oz cauliflower florets, chopped | ||
| 1/2 cup frozen peas, thawed | ||
| 1 small onion, diced | ||
| 2 tbs fresh cilantro, chopped | ||
| 2 tbs fresh basil, chopped | ||
| 2 tbs fresh parsley, chopped | ||
| 2 cloves garlic, crushed | ||
| kosher salt | ||
| oil for deep frying | ||
| plain yogurt and or mango chutney for serving |
This is a classic vegetarian Indian appetizer.
- Sift the flour, turmeric, chili powder, garam masals and 2 tsp of salt into a large bowl.
- Make a well and gradually add 1/2 cup water, whisking to make a stiff lump free batter. Cover and set aside for 30 minutes.
- Beat the mixture again and stir in the vegetables, herbs and garlic.
- Fill a sauce pan or deep fryer 1/3 full of oil and heat to 350 degrees.
- Drop heaped tsp’s of the mixture in the oil and fry in batches until golden.
- Drain on paper towels and serve with yogurt and chutney.
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