Time and servings
45 minsTotal time
12Servings
25 minsPrep time
20 minsCooking time
Ingredients
- 2 cups shredded napa cabbage (1/4 in./5mm shreds) 500ml
- 1 cup coarsely grated sweet potato 250 mL
- 1/2 cups thinly sliced shallots 125 mL
- 1 cup chickpea flour 250 mL
- 2 tbsp cornstarch 30 mL
- 2 tbsp coarsely chopped Cilantro, leaves only 30 mL
- 1 tbsp minced fresh green chilis 15 mL
- 1 tbsp minced garlic 15 mL
- 1 tbsp minced fresh ginger 15 mL
- 1 ½ tsp chili powder 7ml
- 1 ½ tsp ground cumin 7 mL
- 1 ½ tsp turmeric 7 mL
- 1 tsp salt 5 mL
- 1/2 tsp black pepper 2ml
- 1/4 cup plain yogurt (3% milk fat or higher) 60 mL
- approx. 4 cups canola oil for frying 1 L
Method
Step 1
In a large bowl, place the cabbage, sweet potato and shallots. Add the chickpea flour and cornstarch, toss to coat the vegetables. Add the cilantro, green chilis, garlic, ginger, chili powder, ground cumin, turmeric, salt, pepper and yogurt. Add 1/3 cup (75 mL) cold water. Using your hands, mix and massage the ingredients until a thick batter (similar to a thick pancake batter) coats the vegetables. If the batter is too thick, work in up to 3 tbsp (45 mL) additional water.Step 2
In a heavy bottomed, high-sided pot, heat the oil over medium heat to 180°C (350°F) on a deep-fry/candy thermometer. Scoop spoonfuls of about 2 tbsp (30 mL) of the mixture for each pakora; carefully slide each portion into the hot oil. Fry a few at a time, turning occasionally, until crisp and golden, 3 to 4 min. Transfer fried pakoras to paper towel-lined plate to drain. Season with salt while hot and serve with dipping sauces, if desired.