Parsnip and Cauliflower Pakoras | Rowena G's Recipes

Ingredients

• Slice all the vegetables to a similar thinness in order that they cook well.
• Combine the vegetables, salt and seasonings in a bowl and leave for about half an hour in order to draw out a little moisture.
• Add the two flours, mix well and then add a little water at a time to get a batter that is about the consistence of double cream, needs to be slightly runny but not much.
• Heat corn oil in a wok or pan over a moderate heat. You need the pakoras to float in the oil.
• Cook the pakoras 4 – 5 in a pan at one time do not crowd them.
• Remove from oil and place on kitchen towel to allow excess oil to be soaked up and continue with the next batch.
• Eat hot or at room temperature with more salt if you want and your spicy pickle of choice.
• Appetizer
• Nibbles
• Vegan
• Vegetarian