3 Bowls. I should have followed the recipe as directed...
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)
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 jalape�o pepper, finely diced
3 tablespoons peanut oil, divided
6 tablespoons mango chutney
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 jalape�o 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.
CALORIES 198 (30% from fat); FAT 6.5g (sat 1.2g,mono 2.9g,poly 1.9g); IRON 1.5mg; CHOLESTEROL 35mg; CALCIUM 26mg; CARBOHYDRATE 30.9g; SODIUM 393mg; PROTEIN 3.5g; FIBER 1.9g
Cooking Light, DECEMBER 2008