Recipes
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.
Back
|
