Best Uncle Bills Vegetable Pakoras Recipes

VEGETABLE PAKORAS WITH MINT AND CILANTRO CHUTNEY

Steps:

• Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy). Set aside to rest in a warm place.
• Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying). Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
• In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees. Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
• For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.

CRISPY VEGETABLE PAKORAS

Steps:

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
• Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

UNCLE BILL'S VEGETABLE PAKORAS

Steps:

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

VEGETABLE PAKORAS

Steps:

• Place the sweet potato in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer 5 minutes or until just tender. Drain and cool to room temperature.
• Combine flour, curry powder, cumin and salt with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture stirring until smooth. Cover and let stand for 10 minutes.
• Add sweet potato, cauliflower, onion, cilantro, garlic and jalapeno pepper to flour mixture. Stir until well combined (batter will be thick).
• Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan, swirling to coat. Drop 2 tbsp of batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras.
• Reduce heat to medium and cook 4 minutes on each side or until browned. Remove from pan and drain on paper towels.
• Repeat cooking procedure with remaining 1 1/2 tsp oil and batter. Serve with chutney.

PAKORAS

Steps:

• Combine flour and baking soda.
• Add cold water slowly.
• Stir until moistened.
• Add rest of ingredients but don't over-mix.
• Drop by tablespoonfuls into hot oil.
• Fry until both sides are golden brown.
• Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.

MIXED VEGETABLE PAKORAS

Steps:

• For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
• For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
• For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
• Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
• Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.