Pakora are traditionally made with pea flour, which can be found at Indian grocery stores. We have used wholemeal flour instead but it does produce a different taste.
Ingredients
| 1 cup | Frozen peas |
| ½ | Eggplants (Main) |
| 1 | Onion |
| 1 | Lemon |
| 1 ¼ cups | Plain unsweetened yoghurt |
| 1 tsp | Chilli powder |
| ½ tsp | Mustard powder |
| 1 tsp | Iodised salt |
| 1 tsp | Ground turmeric |
| 1 cup | Wholemeal flour |
| ¼ cup | Cornmeal |
| 1 | Oil |
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- Thaw peas. Wash eggplant and chop finely. Peel onion and chop finely.
- Cut lemon into quarters and add one quarter to a food processor with onion, yoghurt, chilli, mustard powder, salt and turmeric. Pulse until smooth.
- Combine wholemeal flour and cornmeal. Slowly add flour mixture down the feed tube. Pulse until a thick batter forms. Add eggplant and peas. Pulse once or twice to combine.
- Heat oil in a saucepan until hot. Reduce heat to medium. Fry tablespoons of mixture, three at a time, for about 5 minutes, turning often, until pakora are golden and cooked right through. Makes 12.
