Indian Seasoned Vegetable Patties Food

PAKORA (INDIAN VEGETABLE FRITTERS)

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!

INDIAN VEGETABLE PATTIES

Steps:

• Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour.
• Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side. Serve with yogurt and chutney.

VEGETABLE PATTIES

Steps:

• Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft.
• Drain off any excess water.
• Combine all ingredients except oil and combine well in a food processor or mash together by hand.
• Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
• Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
• Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
• Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
• If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.
• (I have made this and included some leftover boiled mung dal in the potato mixture, which works rather well in this - I am sure any lentil would work equally great as well, it is a recommended addition).

ROASTED INDIAN-SPICED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
• Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.