Pakora – Vegetable Fritters

Almost any type of vegetable is suitable for pakoras. On the spot, whichever vegetable you use, cut it into pieces about the size of the spot, so that they cook on the spot for a long time. Potatoes, melanzane, zucchini, pumpkin and carrots can be cut into slices or possibly small cubes. Cauliflower, broccoli into small florets and peppers into strips or possibly rings. Brussels sprouts, asparagus spears or possibly folded spinach are left whole. Pakoras are a welcome addition to any meal. An easy-to-prepare snack that goes exceptionally well with chutneys.

Sift the flour into a large baking bowl and mix in the spices, salt and baking powder. Slowly add the cold water and, meanwhile, whisk until you have a smooth batter. Thick enough to coat the vegetables. Before heating the ghee, cut off all the vegetables together. Heat the ghee over medium heat. It is hot enough when a drop of batter sizzles on the spot and rises to the surface. Then stir a handful of vegetable bites into the batter so that they are completely covered. Use only one type of vegetable at a time, as each type should be fried on its own. Fish out the batter-coated vegetables one by one and quickly place them in the hot fat until the surface of the ghee is covered. Fry out the pakoras in oil for a few min until golden brown and crispy. Remove and drain. All pakoras a

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