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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These Indian fritters get their intensity from Madras curry powder. A hit of chutney cools the palate. Ingredients:
3 ounces all-purpose flour (about 2/3 cup) |
2 teaspoons madras curry powder |
1 teaspoon cumin seeds |
1/2 teaspoon salt |
1/3 cup water |
1 large egg, lightly beaten |
3/4 cup (1/4-inch) diced peeled sweet potato |
1 cup (1/4-inch) pieces cauliflower |
1/2 cup finely diced onion |
2 tablespoons finely chopped fresh cilantro |
1 garlic clove, minced |
1/2 jalapeño pepper, finely diced |
3 tablespoons peanut oil, divided |
6 tablespoons mango chutney |
Directions:
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, curry powder, cumin, and salt, stirring with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture; stir until smooth. Cover; let stand 10 minutes.
2. Place sweet potato in a small saucepan; cover with water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender. Drain and cool to room temperature. Add sweet potato, cauliflower, onion, cilantro, garlic, and jalapeño to flour mixture; stir until well combined (batter will be very thick).
3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Drop 2 tablespoons batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras. Reduce heat to medium, and cook 4 minutes on each side or until browned. Remove from pan; drain on paper towels. Repeat procedure with remaining 1 1/2 tablespoons oil and batter. Serve with chutney.
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