In April I jumped over to Rukmini Iyer’s India Express book to make my first attempt at deep fat frying.
As opposed to buying a fryer, this one is done in a large pan full of hot oil. A slight test of nerve. I couldn’t find chickpea flour, so used regular. My cauliflower was extra large, not small, so when chopped up into pakora sized pieces, it made a large quantity. I could have sworn I had sunflower oil, but it turned out mine was olive. Last minute trip to Aldi ensued.
Then it was fry time. The bread took seconds to cook through. The onions, a few minutes. The whole recipe should have taken 35 mins. With a shopping trip in the middle, it took me just under 2 hours. The recipe serves 4-6 as a snack, so the contents of the prepped ingredients made a few meals worth.
Result: Quite nice. Very filling. Not particularly healthy.
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