After several weeks of house guests our fridge was filled with a little bit of this, a little bit of that and a whole lot of nothing in particular. So, on a Sunday evening when Mike said we had everything to make pakoras for dinner, I was skeptical to say the least. For one thing we've never made pakoras before. For another, it was late in the evening and I was thinking more on the lines of a handful of trail mix and some yogurt for dinner. He had looked at the recipe earlier in the day and said we had everything for pakoras and jalapeno mint jelly.
Like I said earlier, I was skeptical, so sorry babe no pictures of your prep work. See, Mike was envisioning the pakoras or crispy veg we had while traveling through Malaysia and Singapore, which consisted of light and crispy broccoli, peas, eggplant and cauliflower, bound together by chick pea flour, served with a rich curry in most stalls in Little India. Well we didn't have any of those vegetables, however we did have green papaya, carrots, dry salted green beans, shallots and green onions.
Most importantly we had was some Bob's Red Mill's gluten-free all purpose baking flour (long story) which is mostly garbanzo flour. The Indian spices garam masala, tumeric and ground coriander was intoxicating and I quickly picked up the camera when Mike began frying them.
We used fresh mint from our yard and made a mint jalapeno dip to round out our "eat what's left in the fridge post hosting" dinner.
Here is an image of my first bite. I was impressed. Really? There's green papaya in there?