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gluten-free crispy vegetable pakoras

gluten-free crispy vegetable pakoras

Adapted from AllRecipes

Quick deep-fried snacks made with a chickpea flour batter that is delicious when paired with your favorite vegetables.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 to 10 servings
Author Rosemary Stelmach

Ingredients

  • 1 cup chickpea (garbanzo bean) flour (130 grams)
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 2 cloves of garlic, crushed or minced (or 1/2 teaspoon garlic powder)
  • 3/4 cup water
  • 3 cups fresh cauliflower florets (about 14 ounces)
  • 2 to 3 small onions, sliced into rings (about 12 ounces)
  • 1 quart vegetable oil, for frying

Instructions

  1. In a medium-sized bowl, add flour, salt, chili powder, garam masala, coriander, turmeric, and garlic. Stir to blend well. Make a well in the center of the mixture and gradually pour the water into it, blending as you go. Once a thick, smooth batter forms, add the cauliflower florets and onion rings. Gently stir until all surfaces are coated, adding 1 to 2 tablespoons of water if needed.

  2. Pour the vegetable oil into a large, heavy skillet. Heat until an instant-read thermometer registers 375°F.

  3. Fry in batches until golden brown, 3 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve immediately with your favorite dipping sauce.