Cook's Corner with Chef Jyoti Friedland


Jyoti's Tasty Tip:

Whenever we have an Indian feast in our deli, we've got to have pakora. It's not complete without these fritters. The batter doesn't need eggs or flour. It uses garbanzo bean flour, which is made with chickpeas, and baking powder. Great for celiacs, too. I demonstrate this in my Indian cooking class and everybody likes it, of course. You want to try? 

Remember, it's all about the taste!   Chef Jyoti


Yield: 12 servings


2 cups chickpea (garbanzo flour) also known as besan.
2 teaspoons cumin seed
2 teaspoons garam masala
1 teaspoon baking powder
1 1/4 cups filtered water
1/4 bunch organic cilantro, chopped coarsely
1 teaspoon sea salt and black pepper or to taste
1 small eggplant, sliced thin
1/2 small organic cauliflower, cut into small flowerets
1 cup okra, trimmed
1 cup any variety of vegetables, cut small and sliced thin
2 cups organic canola oil


  1. In a large bowl, combine flour, cumin seeds, masala, baking powder, sea salt, black pepper, and cayenne.

  2. Using a fork whisk in water slowly until you get the consistency of a pancake batter, not too thick nor thin. Add chopped cilantro at the end. Let it sit in a refrigerator at least 15 minutes.

  3. Heat oil in a deep pan. To check the temperature of the oil, put a drop of batter in the oil and if it starts to sizzle then it's hot enough.

  4. Take a piece of vegetable and dip it in the batter so that it becomes completely covered. Drop the vegetables covered with batter one at a time into the oil, don't crowd them. When they are lightly browned, turn them over until all sides are completely browned. Drain them on a paper towel. Serve them with mango chutney or sweet chili sauce.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery