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Mixed pakodas

11 September 2006

Ingredients

For the batter
1 cup gram (chana) flour
¼ tsp turmeric powder
1½tbs lemon juice
1tsp chilli powder
½tsp black pepper
½tsp cinnamonpowder
¼tsp ginger paste
1tbs dried fenugreek leaves (kastri methi)
Salt to taste
¼tsp garlic paste

For the pakoda 10 slices of aubergine
6 to 7 cauliflower pieces
8 button mushrooms halved
1 medium onion thinly sliced
1 medium potato thinly sliced
Oil for frying

Method

Add water to the gram flour to make a slightly runny paste. Add all the ingredients for the batter and leave for five minutes.

Slice aubergines onion potato and mushroom thinly. Chop the cauliflower to ½in cubes.

Dip the prepared vegetables in the batter and deep-fry on medium heat until golden brown.

Drain. Keep on kitchen paper. Serve hot with chutney.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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