Vij’s Buttermilk Pakoras

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb cauliflower, cut into 1-inch florets
• 10 ounces russet potatoes (approx 1 large)
• 1 red onion, sliced lengthwise (i then half those slices again)
• 3 1/2 cups chickpea flour (besan)
• 2 1/2 cups buttermilk
• 3 jalapeno peppers, finely chopped (i take out the seeds)
• 3 tablespoons ground coriander
• 3 tablespoons ground cumin
• 1 teaspoon mango powder (amchur)
• 1 teaspoon turmeric
• 2 tablespoons salt (i use 1 tablespoon and a bit)
• vegetable oil, for deep-frying

Recipe

• 1 wash the cauliflower in a colander; allow to drain for approx 15 minutes (the vegetables need to be very dry otherwise the extra water will make the batter runny).
• 2 peel and wash the potatoes, cut in half and cut each half in thin slices (i quarter the potato).
• 3 in a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.
• 4 make sure everything is well combined and that there are no lumps of chickpea flour left.
• 5 now add the cauliflower, potatoes and the red onion.
• 6 it should be all sticking together.
• 7 to test the right thickness, take a spoonful and drop it from an 8-10 inch height back into the mixing bowl, the ball should remain its shape for a few seconds.
• 8 if too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.
• 9 heat the oil, test with a drop of batter, when it floats to the top in a few seconds and is sizzling, the oil is hot enough.
• 10 drop approx 2-inch balls (they will not be round, and i use two tablespoons to do this) into the oil and fry for approx 2 ½ minutes or until golden brown.
• 11 drain on paper towels.