Zucchini Pakora With Chopped Peanuts Recipes
ZUCCHINI PAKORA WITH CHOPPED PEANUTS
This recipe, slightly adapted from Lord Krishna's Cuisine, should be cooked over low enough heat so that the zucchini has time to cook. This batter must be thick so that the peanuts will stay on the batter that is on the zucchini.
Provided by Andtototoo
Categories Indian
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a smallish mixing bowl put the chickpea flour, oil, lemon juice, cumin seeds, cayenne powder, salt and baking powder. Blend well.
- Slowly add the water, blending the medium-thick batter until smooth.
- Add the finely chopped peanuts (put whole salted and roasted peanuts through the nut chopper twice). Stir to blend.
- Put at least 4 cups oil over medium-low heat for deep frying.
- Meanwhile, wash one pound zucchini and thinly slice.
- Once the oil is hot, in batches put the zucchini in the batter and then deep fry the zucchini slices in oil until golden Drain on paper towels. Serve hot with ketchup.
Nutrition Facts : Calories 129.7, Fat 5, SaturatedFat 0.7, Sodium 424.2, Carbohydrate 15.4, Fiber 3.5, Sugar 4.4, Protein 6.7
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