These are nice little side dishes that my students make in the vegetarian and ethnic cuisine unit. I always hear them say plain yogurt is gross I don't want to try this recipe. But I'm happy to say they're always pleasantly surprised by how good they taste.

Ingredients

1 1/2 cup (375 mL) Chana flour (chickpea flour)
1 tsp (5 mL) Chili powder
1 tsp (5 mL) Garam masala
1 tsp (5 mL) Ground coriander
1 tsp (5 mL) Ground cumin
1 tsp (5 mL) Tumeric
1/2 tsp (2.5 mL) Baking powder
1/2 tsp (2.5 mL) Salt
1 cup (250 mL) Peeled and grated potatoes
1 cup (250 mL) Thinly sliced cauliflower
1 cup (250 mL) Julienned onions cut on the grain
1/2 cup (125 mL) Slivered spinach
1/2 cup or a little more (125 - 150 mL) Water
1/4 cup (60 mL) plain yogurt
Oil for frying
Salt to taste
Mango chutney

Directions

1. In a mixing bowl; combine, chana flour, spices and baking powder.
2. Prepare vegetables, put potatoes in bowl of water to prevent browning
3. Toss vegetables with the flour and spice mixture, until well coated.
4. Add water and yogurt to make a batter
5. Heat oil in pan approximately 3/4 to 1 inch deep
6. Scoop a mixture of the pakora batter and cook in hot oil for 3-4 minutes on each side or until golden brown.
7. Remove from the pan and place on a paper towel to drain excess oil.
8. Lightly salt the pakoras and serve with mango chutney