Vij’s Buttermilk Pakoras

• lb cauliflower, cut into 1-inch florets↗1 lb
• ounces russet potatoes (approx 1 large)↗10 ounces
• red onion, sliced lengthwise (I then half those slices again)↗1
• chickpea flour (besan)↗3 1⁄2 cups
• buttermilk↗2 1⁄2 cups
• jalapeno peppers, finely chopped (I take out the seeds)↗3
• ground coriander↗3 tablespoons
• ground cumin↗3 tablespoons
• mango powder (amchur)1 teaspoon
• turmeric↗1 teaspoon
• salt (I use 1 tablespoon and a bit)↗2 tablespoons
• vegetable oil, for deep-frying↗

Step-by-step instructions

1. 1

   Wash the cauliflower in a colander; allow to drain for approx 15 minutes (the vegetables need to be very dry otherwise the extra water will make the batter runny).

2. 2

   Peel and wash the potatoes, cut in half and cut each half in thin slices (I quarter the potato).

3. 3

   In a large mixing bowl combine the chickpea flour, buttermilk, peppers, coriander, cumin, mango powder, turmeric and salt, using your hands.

4. 4

   Make sure everything is well combined and that there are no lumps of chickpea flour left.

5. 5

   Now add the cauliflower, potatoes and the red onion.

6. 6

   It should be all sticking together.

7. 7

   To test the right thickness, take a spoonful and drop it from an 8-10 inch height back into the mixing bowl, the ball should remain its shape for a few seconds.

8. 8

   If too runny add some more chickpea flour, 2 tablespoons at the time and no more then 4.

9. 9

   Heat the oil, test with a drop of batter, when it floats to the top in a few seconds and is sizzling, the oil is hot enough.

10. 10

    Drop approx 2-inch balls (they will not be round, and I use two tablespoons to do this) into the oil and fry for approx 2 ½ minutes or until golden brown.

11. 11

    Drain on paper towels.