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The other night I decided to try making the vegan, gluten-free veggie pakora that my friend in Washington introduced me to. Granted, she didn't actually give me a recipe, so I improvised based on memory and a very limited knowledge of Indian cuisine.
First I cut up cauliflower, carrots, sweet potato, red potatoes, zucchini, and onion.
In a separate bowl, I mashed up a can of chickpeas; added cumin, coriander, turmeric, salt, pepper, a little dill, and a tbsp or so of hot sauce; dumped in some garbanzo bean-based GF flour (I had Bob's Red Mill on hand, but I think pretty much any fine flour would work); and added water until the mixture had the consistency of gloopy mud.
Remember making mudpies? The mixture should feel/look sort of like that. Maybe a tad bit more watery. But it should definitely be a thick-ish batter, because otherwise your fried veggies will look sad and naked (I know because I ruined the first batch with a watery batter).
I poured canola oil into a small saucepan so that it was ~2 inches deep and heated it on medium-high. When the oil was hot, I carefully plopped the batter-covered veggies into the pan and let them sizzle away for ~5-10 minutes, until each piece was goldeny-brown.
Using a slatted spoon, I placed each piece onto a brown paper bag to soak up excess oil. That part isn't pretty.
(I'm not a food photographer, in case you couldn't tell.)
I served the pakora over brown rice to give the faint illusion of healthiness:
The cauliflower, potatoes, and carrots worked really well in this recipe. The zucchini - not so much. Next time, I think I'll add eggplant to the mix.