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Name of the recipe - Vegetable Pakora

 Ingredients

Vegetable Pakora
Any vegetables, according to your constitution, can be used here, to a total of 4 cups, such as:
-green peppers, cut crosswise into1/4 inch slices -white radish, cut thinly crosswise
-mushrooms, sliced lengthwise into 1/4 inch slices
-zucchini, sliced thinly crosswise into 1/3 inch pieces
-large green chilies, cut lengthwise to 1 inch from stem -potato, white or sweet, cut into thin slices
1/2 teaspoon cumminseeds
1/4 teaspoon ajwan seeds
1/4 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon cayenne
3 cups chickpea flour
2 pinches baking soda
1 cup water
oil for deep frying

Method of Preparation

Mix the flour, spices and salt well. Work in 1/2 cup of the water and mix until smooth. Then add the rest of the water, mixing well, until it is like a medium-thick pancake batter. Mixing with your hands works best for this. Mix in the baking soda. Cover and let sit for 20-30 minutes. Wash, dry and prepare the vegetables. Heat the oil in a heavy, deep frying pan until a drop of the batter sizzles. Dip each piece of vegetable into the batter, shake slightly, then drop into the oil until the surface is covered. Turn frequently with a slotted spoon until golden brown, 3-6 minutes, depending on the vegetable.

Note

This is a balancing recipe, but pitta should add extra cumminseeds, kapha extra cayenne and vata extra ajwan.

Kapha can eat this occasionally.


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