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Gluten-Free Pakoras with Eggplant and Green Tomato

Servings 4
Author Niki Ford

Ingredients

  • 1-1/4 cups chickpea flour
  • 1 teaspoon gluten-free curry powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 cup eggplant cut into 1-inch-long matchstick
  • 1/2 cup seeded unripe tomato cut into ¼-inch cubes
  • 1/2 cup thinly sliced onion
  • 2 green onions, white and green parts, thinly sliced
  • 1 cup loosely packed stemmed and thinly sliced kale
  • 2 tablespoons minced dill, plus leaves for garnish
  • Canola oil or sunflower oil, for frying
  • 1 recipe Cilantro-Mint Raita (below)
  • 1 lime, cut into wedges (optional)

Instructions

  1. In a bowl, whisk together the chickpea flour, curry powder, cumin, salt, and 1-1/8 cups water. Fold the eggplant, tomato, onion, green onions, kale, and dill into the batter.
  2. Heat ½ inch of oil in a cast-iron skillet over medium-high heat for 3 minutes, then lower the heat to medium. Working in batches, and stirring the batter frequently, carefully drop heaping tablespoonfuls of the mixture into the oil so they are not touching. Cook for 6 to 7 minutes, flipping halfway through and slightly lowering or raising the heat if needed to ensure the pakoras become golden brown. Drain on paper towels, sprinkle with dill leaves, and serve immediately with the raita and lime wedges.