Vegetable Pakoras
This is a great recipe, though it does contain a fair amount of fat so it isn't for every day. These pakoras will turn out just as good as the authentic restaurant kind! It's also a good way to use up extra spinach in the fridge if you're getting tired of salads. It uses a chili, but is surprisingly mild. However, I would still caution against giving it to your kids if some spice is not a normal part of their diet.
Batter
1 cup chickpea flour
2 tbsp oil
1 tsp ground cumin
1 1/2 tsp salt
1/2 cup water
Vegetables
1 green chili, chopped
1 tbsp cilantro, chopped
1 potato or yam, sliced 1/4 thick
1 small cauliflower, broken into very small florets
1 cup spinach leaves, torn
1 1/2 c onions, halved and sliced
Boil potato or yam slices until "just tender", being careful not to overcook.
Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air. This will make the batter fluffier. Let the batter rest for 30 minutes in a warm place.
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375F until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve.
Serve with cilantro or chutney. I like to serve it as a meal with rice and tomatoes.