Vegetable Pakora

If you know me, you know I LOOOOOOOOVE Indian food. When I was in 2nd grade, my best friend was Indian, and I always ate dinner at her house because her mom made the best food! So thanks to Nina and her mom, I always want to go to an Indian restaurant for my birthday.

A few months ago... woops, just now getting around to posting... I made Vegetable Pakora. YUUUUUMMMM!!! Here are the recipes I used to come up with a recipe that worked with the veggies I had on hand:
Easy Indian Recipes and Menu In Progress.

Does anyone else do that? I look at a couple of recipes to see what the similarities and differences are to see how I can tweak it to accomodate my fridge and pantry.

Basically, it's gram flour (which is flour made from chickpeas), shredded and blanched veggies, a binder (oil or egg or both), and seasonings. The gram flour and the fenugreek (or Methi Powder) MAKE THIS DISH. It will NOT taste like pakora if you try using regular flour and won't taste nearly as good if you skip the fenugreek seasoning. For the veggies, I remember using zucchini and carrots and onions and yuca root (because I randomly wanted to try it out - it's like a potato). All you do for those is shred them on your cheese grater, and then to blanch, you put them in a pot of rapidly boiling water for about a min or so. Then let them drain and cool. After you mix it all, you deep fry little balls of the mixture.

Here's me making my own gram flour. ...'Cause I thought it would be easy... Just buy it if you can.

And here are my yummy homemade pakoras.

It's really an easy vegetarian dish or appetizer if you have shreddable veggies and buy some gram flour and fenugreek.