Indian vegetable pakoras

Ingredients for 5 servings:

• 1 large potato(s)
• 1 small cauliflower, 2 cabbage leaves
• 1 red bell pepper(s)
• 1 m.-sized onion(s)
• n. B. water
• 80 g corn kernels, very well drained
• 2 tsp garam masala
• 2 tsp coriander powder
• 200 g chickpea flour
• 1 tsp baking soda
• 1 tsp chili powder
• 1 tbsp lemon juice, freshly squeezed
• Oil or fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

First, boil the potatoes until soft, peel, and chop finely. Finely chop the cauliflower, bell pepper, and onion. Also finely chop the cabbage leaves. Mix all the remaining ingredients with cold water to make a creamy batter (similar in consistency to pancake batter). Fold in all the vegetables and mix well. Heat the frying oil or fat to approximately 200°C. Then, using a tablespoon, scoop out small portions of the mixture, flatten them with your hand, and place them in the hot oil. Fry until golden brown, remove from heat, and drain the fat on a piece of kitchen paper. Serve hot. Curry sauce, mango chutney, or other sweet or spicy sauces go well with it.