Pakoras

Ingredients

• 150 g chickpea flour (Asialaden)
• 50 g flour
• 1 tsp Baking powder
• 2 tsp salt
• 0.25 tsp turmeric
• 1 tsp garam masala
• 1 tsp coriander
• 1 tsp chili powder
• 600 g kohlrabi
• oil (for frying)

Instructions

1. 1.

   Combine chickpea flour, flour, baking powder and spices in a bowl; add 300 ml water and whisk into a smooth batter; let rest for about 30 minutes.

2. 2.

   Peel the kohlrabi and slice thinly. Blanch in boiling water for about 2 minutes until just tender. Shock in cold water and pat dry.

3. 3.

   Heat oil (it is hot enough when small bubbles rise from a wooden spoon stick dipped in it). Dip kohlrabi slices into batter in batches and fry in the hot oil until golden brown. Drain on paper towels and serve with chili dip if desired.

4. 4.

   Other vegetables such as potatoes, cauliflower or zucchini can also be used instead of kohlrabi.