Mixed Vegetable Pakora by TUK TUK in Edinburgh

Tuk Tuk was established in 2012 with great success in Edinburgh, and is now opening its second site in Glasgow.

You can’t go wrong with our mixed vegetable pakoras! A delicious deep fried snack, that originates from India which is normally served as an appetiser or party food. T

hey are perfect for wintery cold days teamed up with a cup of hot spicy chai. Pakoras are usually complemented with tamarind chutney, but also go well with brown sauce or ketchup. You can sample it as part of our £12 tiffin lunch deal, with a choice of two curries and naan or rice between 12pm-4pm.

Our day menu pays tribute to the roadside eateries and street hawkers of India with flavours that are reminiscent of travelling adventures and journeys experienced through taste.  Tuk Tuk is all about sharing good food and the experience of trying lots of different dishes to excite your palate.

Ingredients:

1 small potato, sliced thin

1 pepper cut into slices

1 small aubergine, sliced

85 g besan (gram flour) (available in Indian grocery stores)

1 tablespoon of coriander coarsely ground (dhania)

1 teaspoon cumin seeds (jeera)

2 green chilies chopped

2 tablespoons coriander

4 chopped coriander (hara dhania)

1 teaspoon salt adjust to taste

180ml of water (Use water as needed)

 Oil to fry

Method:

1.Mix all the dry ingredients together: besan, ground coriander, cumin seeds, and salt.

2.Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).

3.Add the green chilies and coriander. Mix well.

4.Heat one inch of oil in a frying pan over medium high heat. Test the oil, by putting one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change colour right away.

5.Dip the vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.

6.Fry the pakoras in small batches, 3 to 4 minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.

7.Repeat this process for the remaining batches.

The crispy, delicious pakoras are now ready to serve.

Tips

If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

In association with Taste Communications.

www.tastecommunications.co.uk