love Indian food, in fact it is one of my favorites. I have been to many Indian restaurants in various countries (Spain, UK, Germany and South East Asia), but I am looking forward to traveling to India to try it there. What I like the most, apart from its taste, is that it is very easy to find vegan dishes.
- 1 cebolla morada
- 1 pimiento verde grande ó 2 pequeños
- 3 patatas pequeñas (400 g ó 14 oz), crudas
- 1 puñado de cilantro fresco, troceado
- 1 cucharada de garam masala
- 1/2 cucharadita de cúrcuma en polvo
- 1/2 cucharadita de comino en polvo
- 1/2 cucharadita de sal
- 1/8 cucharadita de cayena molida (opcional)
- 3/4 taza de harina de garbanzo (90 g)
- 1/2 taza de agua (125 ml)
- Aceite de oliva virgen extra al gusto
- Julienne onion and bell pepper . Peel the potatoes and grate them with a grater or julienne them very finely. li>
- Put the vegetables in a bowl along with the coriander and spices and stir.
- Add the flour chickpea and water and stir until all the ingredients are well integrated. I prefer to use my hand to make the pakora dough better.
- Put a little oil in a pan and when it is hot add handfuls or tablespoons of the mixture . Cook over medium-high heat until browned on both sides, about 2-3 minutes per side.
- Serve as is or with your favorite sauce. We love them with our chutney verde.
- You can store the pakoras in an airtight container in the fridge for about 5-7 days.
- You can use any vegetable, herb or spice you like.
- You can buy the garam masala ready-made in health food stores and supermarkets or make it in house following our recipe. Another option is to replace it with some of the spices in the mix you already have at home.
- If you don’t like it spicy, don’t add the cayenne or add less. Garam masala also tends to be spicy, so be careful.
- I haven’t tried preparing the recipe without oil, although I think pakoras should cook well in the oven.