Vegetable Pakoras

These Indian fritters get their intensity from Madras curry powder. A hit of chutney cools the palate.

Yield: 6 servings (serving size: 2 pakoras and 1 tablespoon chutney)

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

Preparation

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.

Nutritional Information

Calories:

198 (30% from fat)

Fat:

6.5g (sat 1.2g,mono 2.9g,poly 1.9g)

Protein:

3.5g

Carbohydrate:

30.9g

Fiber:

1.9g

Cholesterol:

35mg

Iron:

1.5mg

Sodium:

393mg

Calcium:

26mg