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1
BATTER.
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2
Sift flour into a mixing bowl.
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3
Add turmeric, cumin, chili powder and salt; mix well.
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4
Gradually ad warm water and mix to a semi-thick batter; set aside.
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5
VEGETABLES.
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6
In a medium size cooking pot, add potatoes, cover with water and bring to boil.
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7
Cover and cook until potatoes are tender, about 12 to 15 minutes.
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8
When potatoes are cooked, drain and mash potatoes; set aside to cool slightly.
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9
Chop cauliflower florets into small pieces; set aside.
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10
In a large frying pan, melt butter on medium heat.
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11
Add onions, garlic and ginger and saute until onions are translucent, about 5 minutes.
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12
Add cauliflower, peas, turmeric, cumin, salt and pepper; cover and saute for another 3 minutes.
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13
Add this mixture to the slightly cooled potatoes and mix well to incorporate.
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14
Using a teaspoon, spoon mixture by spoonfuls.
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15
Rub your hands with some olive oil and form the spooned mixture into balls.
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16
Flatten to about 1/4 inch thickness.
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17
Dip into batter so that they are covered with batter, let excess drain off.
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18
In a frying pan, heat canola oil to 375u00b0F.
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19
Drop battered pakoras into the hot oil and fry for about 1 to 1 1/2 minutes per side until they are light brown.
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20
Add more oil if required.
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21
Remove to a plate lined with paper towels to absorb any excess oil.
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22
Serve with your favorite yogurt dip or ketchup.
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23
YOGURT DIP.
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24
In a bowl, whisk together yogurt, lemon juice, salt and pepper and refrigerate for 1 hour before using.
