Indian Herb Pankoras


  • 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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