Zucchini pakoras

Ingredients for 6 servings:

• 400 g zucchini
• 1 onion(s), red
• 1 tsp salt
• ½ tsp coriander powder
• 2 tsp cumin seeds
• 1 clove(s) garlic clove(s)
• 1 pepper, red
• 1 bunch of coriander leaves
• 200 g chickpea flour
• 1 bottle of vegetable oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

fried chickpea and zucchini balls

Wash and coarsely grate the zucchini. Peel and finely dice the onion and garlic clove. Deseed and finely dice the chili peppers. Dry roast the cumin seeds in a pan and then crush them in a mortar. Wash and finely chop the coriander leaves. Mix the grated zucchini with the onions, spices, and herbs and thicken with the chickpea flour. Caution: The longer the zucchini is mixed with the flour, the more liquid it will release. Don’t overmix, or the batter will be too runny! Taste again and adjust seasoning to taste. Heat the oil in a pan and fry the mixture, tablespoon at a time, in the hot oil. Be careful that the balls don’t brown too quickly, or they won’t cook properly. Test the oil first to ensure the oil is at the right temperature. Drain the fat from the pakoras on kitchen paper and serve warm or cold. It tastes best with a variety of chutneys of your choice.