Vegetable Pakoras

I LOVED this recipe. Be sure to chop the cauliflower into 1/4" pieces: my pieces were too large and caused the pakoras to mound too high so that there wasn't enough pan contact to crisp properly. Still, they were delicious! I cooked the sweet potatoes in the microwave, much more convenient than boiling.

These were fantastic! I don't love cauliflower so I substituted additional sweet potato. This was a very easy and quick recipe. I served this with Broiled Salmon Filets with Curried Chutney Sauce (CL May 2006) over wilted spinach and risotto. Instead of putting chutney on the Pakoras, I just made extra sauce from the salmon recipe... yum!

One of my favorite of the recent Cooking Light recipes I've made. A nice accompaniment to a curry butternut squash soup! This would make a great appetizer for an Indian-inspired meal as well. I used a bit more curry and cumin than called for because I prefer things a little spicier. I was surprised with how well everything held together in the pan...I wasn't sure I'd really end up with a "cake", but it was great!

These were so good. The mango chutney on top really took them over the top. They were easy to make too. I followed the recipe except used a garnet yam that was already cooked in the oven. I made sure to cut the cauliflower very small as an earlier reviewer mentioned and I used a griddle instead of a skillet and cooked them all at once. They were bursting with flavor, they'll definitely be made again. Yum.

I thought these would be hardy enough to be a meal but they really are more of a side dish. Kind of a lot of work for the result, but they were good so I might make them again.

This was very good. I left out the jalepno.

This recipe is really tasty. Follow the directions as written, and they'll turn out great. The batter will look really thick, but it will come together in the frying pan. I make them with broccoli, since I'm not a fan of cauliflower; and they're still really good.