Budgia Silver Beet Chard Indian Vegetable Fritters Food
BUDGIA, SILVER BEET (CHARD) INDIAN VEGETABLE FRITTERS
Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Cook time and serving sizes were not mentioned so are guestimates.
Provided by kiwidutch
Categories Lunch/Snacks
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
- Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
- Drain on paper towel and serve with curries as a side dish or as a snack.
- Note:Bok Choy could also be used as a substitute for silver beet.
- PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for "BEETS" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Nutrition Facts : Calories 18.9, Fat 0.1, Sodium 62.7, Carbohydrate 4, Fiber 0.3, Sugar 0.1, Protein 0.6
PAKORA (INDIAN VEGETABLE FRITTERS)
Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.
Provided by Nagi
Categories Appetiser Light Meal Starter
Number Of Ingredients 26
Steps:
- Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
- Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
- Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
- Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
- Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
- Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
- Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!
Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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