DS Careline: 0800 954 1981
Email: info@dsglutenfree.co.uk

Dietary Specials - Gluten Free - it's my choice

vegetable pakoras

The perfect starter, snack or accompaniment to an Indian curry.

Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.

Ingredients

115g (4oz) DS-gluten free White Mix
½ x 5mlsp (½ tsp) salt
½ x 5mlsp (½ tsp) baking powder (gluten-free)
1x15mlsp (1 tbsp) ground coriander
1 x 5mlsp (1 tsp) chilli powder
½ x 5mlsp (½ tsp) cumin powder
150ml (5fl oz) cold water
1 small onion finely chopped
2 cloves garlic, crushed
450g (1lb) vegetables, (button mushrooms, wedges of peppers, slices of courgette, cauliflower florets)
Oil for frying
Lemon wedges and sprigs of coriander to serve

Method

1. Put the DS-gluten free White Mix, salt, baking powder, coriander, cumin and chilli powder into a bowl and mix well together. Make a well in the centre of the mixture and gradually stir in the water, mixing to form a batter.
2. Stir the crushed garlic and the chopped onion into the batter and leave for 10 minutes.
3. Heat the oil in a fryer or heavy based pan to 170°C - 175°C (300°F - 325°F) or until hot enough to brown a cube bread in 45 seconds.
4. Mix the vegetables into the batter, stirring carefully to coat. Remove a few at a time and place them into the hot oil. Fry for about 2 –3 minutes or until golden brown.
5. Remove from the pan with a slotted spoon and drain on paper towels; cook the remainder in the same way.
6. Serve immediately with lemon wedges and garnished with coriander sprigs.

NB This dish is also lovely served with a natural yogurt, fresh mint and cucumber dip.