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| Sabzi Pakora (Spicy Vegetable Fritters with Scallion) |
| This Indian version of tempura is a favorite street food and snack. While fillings may vary, what isn't optional is the use of besan, or chickpea flour, for the batter. Chickpea flour is also used as a thickener and a flavoring. Serve with tamarind date chutney, mint chutney, or raita. Other additions to batter may include yams, onions, cauliflower, spinach, and shallots. Batter may be refrigerated up to 2 days. |
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| Base SKU: |
EG29 |
| Cuisine: |
Indian |
| Prep Time: |
15 Minutes |
| Cooking Time: |
25 Minutes |
| Yield: |
8 Servings |
| Source: |
Cullinary Council Chef Suvir Saran, EG Culinary Council |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Combine all batter ingredients in a bowl and mix thoroughly until free of lumps. The batter can also be mixed in a blender or food processor, in which case, the scallions should be mixed in after blending. |
| 2. |
Cover and reserve at room temperature for at least 30 minutes. (The batter keeps in the refrigerator for 2 days.) |
| 3. |
Place vegetables in a bowl; reserve. |
| 4. |
Heat 2 inches of oil in a heavy pot or wok until very hot (375;F). |
| 5. |
Drain eggplant and potatoes and pat dry. |
| 6. |
Dip vegetables and tofu or paneer in the batter, one at a time. |
| 7. |
Gently drop in hot oil. Fry, turning with a slotted spoon until golden-brown, 3–4 minutes on each side. |
| 8. |
Transfer the pakoras to a cookie sheet lined with paper towels to drain. |
| 9. |
Pakoras can be made several hours in advance. To warm before serving, fry for a minute in hot oil. If making ahead of time, shorten first frying time to eliminate over-browning before service. |
| 10. |
Serve with tamarind-date and mint chutneys. |
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