Mumbai Pakora (Vegetable Fritters)
This traditional Indian street food is filled with healthy veggies and crunchy texture. Monica, of The Hidden Veggies Blog says: “You will LOVE chickpea flour because it’s…high in plant-based protein, full of fiber, iron, magnesium, and B6; inexpensive compared to other gluten-free flours; and delicious in both sweet and savory dishes!”
Almost any vegetable can be used in this fritter. If you use half onion and half other vegetable it tastes almost like onion rings. Using a variety of veggies will increase the nutritional benefits.
Ingredients
1 medium onion, halved and thinly sliced (about 2 cups)
2 cups grated or chopped vegetables: choose from carrots, potatoes, beets, cabbage, rutabaga, parsnip, turnip, etc.
2 Tablespoons chopped cilantro or parsley, optional
2 teaspoons sunflower oil plus ¼ cup or more, for frying
1 teaspoon curry powder
1 teaspoon salt
3/4 cup chickpea flour
1/4 cup water
Directions
First place onions and vegetables in a mixing bowl; add 2 teaspoons of the oil, curry powder, cilantro or parsley, if using, and salt. Mix well with your hands, or large spoon then add the chickpea flour and continue to mix until all vegetables are coated with flour. Let the vegetables stand for about 15 minutes, so liquids may seep from the vegetables.
Add ¼ cup water and mix well. You only want enough water to make a thick batter to coat the vegetable shreds. If more liquid is needed, add by very small amounts. (If the batter becomes too thin it will be more like a soft pancake than a crispy fritter.)
Heat a heavy frying pan over high heat and add about ¼ cup oil, to coat the pan about ¼-inch thick. Let the oil heat for a minute or so. Turn down the heat to medium-high and add a spoonful of the vegetable mixture, quickly spreading it into a thin layer. Repeat with 2 or 3 more fritters. Do not crowd the pan. Cook until crispy and golden brown, turning occasionally if needed. Remove to paper-towel lined plate while remaining fritters are cooked. They are best eaten immediately! However, if desired, keep warm in a low oven while remaining pakoras are cooked.