Vegetable Pakoras

Vegetable Pakoras

entertaining

VEGAN, GLUTEN-FREE, DAIRY-FREE

These vegetable pakoras are my lighter take on the Indian favourite. They are delicious and so easy, although I confess a little bit messy to make! You’ll need a spiralizer to achieve the little ‘nests’. Definitely worth the effort, though. These are great to serve at parties with a spicy chutney.

makes 10

INGREDIENTS

175g gram flour (chickpea flour), or flour of choice
¼ tsp chilli powder
½ tsp turmeric
2 tsp garam masala
1 tsp dried mint
1 tsp salt
Juice of half a lemon
Small bunch of coriander (28g), chopped including stalks
200 -220 ml water
1 carrot spiralized
1 sweet potato spiralized
1 large beetroot spiralized on large setting
1 red onion spiralized on large setting
Coconut oil for frying


STEP-BY-STEP

Mix the flour with the dry seasonings, add lemon juice then slowly add in water whisking until you have a batter that coats the back of a spoon, you may not need all the water. Add the coriander and continue to whisk for a few minutes then leave to stand while you prepare your vegetables. Spiral the vegetables into separate bowls

Heat a generous amount of coconut oil in a small frying pan about 1cm deep on medium to high heat, a small piece of batter should sizzle in the oil when its ready.

Take a pinch of each vegetable to make a golfball sized bundle and dipped into the batter, coating all over, this is a messing process and you’ll need to wash your hands between batch frying. Cook for about 3 minutes on each side until crispy and golden

These are delicious served hot with a wedge of lime.