- 1 ¼ c up garbanzo flour
- ¼ c up rice flour
- 2 t easpoon salt
- 1 ½ t easpoons curry powder
- 1 t easpoon cumin
- ¼ t easpoon baking powder
- 1 c up water
- 1 c up broccoli, finely chopped
- 1 c up sweet potato, peeled and finely chopped
- 1 c up zucchini, finely chopped
- 1 c up onion, finely chopped
- 1-2 Jalapenos, finely chopped
- ½ c up cilantro
01In a large bowl combine flours, salt, spices and baking powder. Add water to form a thick batter. Let the batter rest for 5 minutes.
02Next, mix in all the finely chopped vegetables making sure everything is evenly coated by the batter.
03In a heavy pot, heat the vegetable oil to 375 F. Carefully spoon a tablespoon of batter into the heated oil. Allow the pakoras to cook for a few minutes before turning; they should be golden brown on all sides. Remove with a slotted spoon and allow pakoras to drain on a dish towel before serving.
04Serve warm with tamarind chutney or cilantro-mint chutney.
- 1 Cup tamarind pulp
- 2 Cups water
- ½ Cup brown sugar
- 1 Teaspoon ground cumin
- ½ Teaspoon salt
- 1 Teaspoon ground ginger
- 1 Teaspoon garam masala
- ½ Teaspoon cayenne powder (more or less to your taste)
In a small saucepan bring water and tamarind to a boil and let sit for 10 minutes. Strain and process the tamarind in a sieve to remove all the pulp from the seeds.
In a separate pan toast the cumin, garam marsala and ginger until fragrant, about 2 minutes. Add the tamarind pulp, sugar and salt and simmer for 10 minutes so the flavors combine. If the sauce is too thick thin it out with a few tablespoons of water.
Store the sauce in an airtight container in the fridge.
Serve with pakora or samosa.
- 1 Bunches cilantro
- 1 Bunches mint
- 1 Chopped jalapeno
- ¼ Inch ginger, peeled and chopped
- Juice of ½ a lime
- ½ Teaspoon salt
- 1 Teaspoon cumin
- 1 Teaspoon sugar
- ¼ Cup water (optional)
Pick the mint leaves off the stems… there should be twice as much cilantro as mint. Put the everything in the bowl, a food processor, or blender and puree until a thick paste paste is formed.
Use the water to control the desired consistency.