Pakoras are made from garbanzo bean flour. It's not hard to find it, and if you're gluten free you probably already have it handy. If not, you can get it at an Asian grocery or your health food store. But make sure the source is allergen free. As I learned when making Socca, not all garbanzo bean flour is safe. Yummy? yes... but not necessarily safe.
A couple things to note about garbanzo flour:
- First - until it's cooked, it tastes a little, well, weird. Tinny or slightly sour perhaps? Completely normal. (When you make cookies, for example, it's not quite as fun eating the dough... but it still doesn't stop me.)
- Second - If you are using it in a batter, let it soak in the liquid for maybe a half hour before you cook it. Otherwise it'll stay lumpy. Time is your friend here. So measure your flour, add the water, stir it up. Then, go chop veggies or play with your kids for a few minutes. Again, time being friendly!
The recipe is easy: mix flour, spices and water, chop veggies, stir in veggies, fry. yup, that's it.
A more accurate recipe, though:
|Oversized monster pakora frying. |
Hence suggestion for a smaller
2 - 3 " size -- but still yummy!
about 2 cups of diced vegetables (around 1/4 to 1/2" chunks) -- some suggestions:
- green beans - cauliflower