First things first: a little bit of exciting news from the Vegan Eats camp. The ever informative and inspiring online community/podcast/news source, The Vegan Police, just posted an interview I did with them a couple weeks ago. To check it out, click here!
Okay, on to the recipe. Admittedly, these fried little doughballs turned out tasting more like pakora than fried dumplings because of the curry spices I threw into the batter. Although, I was hesitant to actually call them pakora, since Indian and South Asian pakora is traditionally made with chickpea flour (aka gram flour). I shallow fried them in a little saucepan three at a time and seasoned them with a bit of salt as they cooled down. They turned out really delicious. One helpful tip: if the dumplings break apart in the oil, it likely means that your batter is too thin. Just mix in some more flour, bit by bit until it all holds together and you’re able to get nice, fluffy golden brown dumplings.
Ingredients:
1
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