13 July, 2015

Vegetable pakoras Pakora cu legumeGroenten pakoraPakora di verdure

Posted in : Appetizers on July 13, 2015 by : fleur Tags: aperitive vegane, mancare indiana, mancare vegana, retete vegane, vegan recipes

For approx. 15 pieces:

oil for frying

2 carrots, grated
1 medium zucchini, grated
150 g cabbage,  finely sliced
1 sweet pepper, finely sliced
a handful fresh coriander, finely chopped (optional)

1 1/2 cup chickpea flour
1 cup water
3 cm ginger (or 2 teaspoons ginger powder)
3  garlic cloves
fresh chili, to taste (optional)
1 teaspoon turmeric
2 tsp. coriander powder
1 small onion, finely chopped
salt, to taste

Make a paste from garlic, ginger and chili.

Mix in a bowl the chickpea flour with the water , garlic, ginger and chili paste,  coriander powder, turmeric and salt. Add the onion and the vegetables and mix well.

Heat the oil in a pan. Take a little bit of a buttermix with your  fingertips (or with a tablespoon), press it slightly and batches into the oil.  Fry on medium heat on one side till golden-brown and then  turn it and fry it on the other side till golden-brown and crispy.

Serve as an appetizer with raita or hot pepper sauce.

Pentru aprox. 15 bucati:

ulei pentru prajit

2 morcovi, dati prin razatoarea mare
1 dovlecel mediu, dat prin razatoarea mare
150 g varza, taiata fideluta
1 ardei gras, feliat fin
o mana coriandru proaspat, taiat fin (optional)

1 1/2 cana faina de naut
1 cana apa
3 cm ghimbir (sau 2 lingurite pudra de ghimbir)
3 catei usturoi
ardei iute,  dupa gust (optional)
1 lingurita curcuma (turmeric)
2 lingurite coriandru pudra
1 ceapa mica, taiata foarte fin
sare, dupa gust

Se paseaza impreuna usturoiul, ghimbirul si ardeiul iute pana cand se obtine o pasta.

Intr-un castron se amesteca faina de naut cu apa, pasta de usturoi, ghimbir si ardei iute, coriandrul pudra, turmericul si sarea. Se adauga ceapa si restul legumelor si se amesteca bine.

Se incinge uleiul intr-o cratita. Se ia cu varful degetelor putin din compozitie 9sau cu o lingura), se preseaza usor si se pune in tigaie. Se lasa sa se rumeneasca la foc potrivit pe o parte si mai apoi se intorc si se prajesc si pe partea cealalta.

Se servesc ca aperitiv, calde sau reci, impreuna cu raita sau sos de ardei iute.