Vegetable Pakora

Menu Part: 
Appetizer
Cuisine Type: 
Indian
Serves: 
2 gal./125 servings

These popular Indian side dishes feature jalapeño peppers, diced potatoes, green cabbage and spinach topped with a tomato curry sauce.

Ingredients

21⁄4 qt. garbanzo flour
1⁄4 cup ground cumin
3 tbsp. salt
6 jalapeño peppers, minced
1 cup oil
1 qt. vegetable stock
3 qts. 1⁄4-in. diced potatoes, blanched
1 gal. green cabbage, thinly sliced
1 qt. baby spinach, roughly chopped
2 qts. onion, sliced 1⁄4-in.

Tomato Curry Sauce:
Yield: 3 cups
1 tbsp. oil
1 cup onion, diced
1 tsp. garlic, chopped
1 tsp. ginger, minced
1 oz. mild chili peppers, diced
1 tsp. garam masala
1⁄8 tsp. ground cinnamon
1⁄8 tsp. ground coriander
1⁄8 tsp. ground cumin
1⁄8 tsp. turmeric
1⁄8 tsp. cayenne
3 cups fire-roasted tomatoes, diced

Steps

1. Mix together garbanzo flour, cumin, salt and jalapeños.

2. Slowly whisk in oil and vegetable stock until smooth batter is achieved.

3. Allow batter to rest overnight.

4. Add potatoes, cabbage, spinach and onion, and mix together.

5. Scoop 2-oz. portions, using a #20 scoop, of batter into clean, hot deep-fat fryer and cook until golden brown and cooked through.

6. Drain on paper towels. Serve immediately with Tomato Curry Sauce.

For Tomato Curry Sauce:
1. In thick-bottomed pot, heat oil. Add onions and sauté until golden brown.

2. Add garlic, ginger, chile peppers and spices. Cook for 1 minute.

3. Add fire-roasted tomatoes. Bring to a boil and simmer for about 30 minutes,
stirring occasionally.

4. Purée sauce in blender until smooth.

5. Taste and correct seasonings, if required.

Recipe by University of Colorado, Boulder, Colo.

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources