Many many years ago when I was vegetarian(another story for another day) unknown to both me and my mum she used to make what we called little veggie bites using chickpea flour and later in life I discovered their proper name- pakora. Delicious crispy Indian veggie puffs.
It’s a fantastic recipe because you can use whatever vegetables you’ve got stored away in the veggie crisper as long as you keep the quantity the same.
Vegetable Pakora with coriander,mint and coconut dipping sauce. Makes 20
A mix of silver beet,grated carrot, finely sliced eggplant, grated kumara,sliced cabbage
Make it up to the quantity of 3C all together
1 onion-finely sliced
3cm grated ginger
2 garlic-sliced
2tsbp salt
3/4C chickpea flour
3/4C rice flour
1/2tsp baking power
1tsp turmeric
1tsp garam masala
Canola oil
Method
Prepare all your vegetables and place them into a bowl with the ginger, garlic and salt. Mix all together giving it abit of a squeeze as you go. Leave for about 20mins. Add oil to a pot and heat till a piece of bread gently browns.
While the oil is heating in another bowl mix all the dry ingredients together.
Squeeze and tip out any of the salty liquid in the vegetables and add the vegetable mix to the flour mix, stir together adding a Tbsp of water at a time till it forms a soft batter mix.
Using a teaspoon,spoon batter into the hot oil making sure not to over crowd the pan. Gently turn after about 1 min and remove once nice and golden. Place them onto a lined tray and continue cooking the remaining batter till finished.
Coconut,coriander and mint dipping sauce.
Method
1C coriander-chopped
1C mint leaves
2 green chill-chopped
1 clove garlic
1tsp cumin seeds-toasted
zest/juice 1 lemon
1/2C coconut yogurt or coconut cream
Place everything into a blender and blend till smooth, check seasoning and add salt/pepper. Place into fridge till needed.
Serve pakora while nice and hot with the dipping sauce, delicious as a per dinner bite or as part Indian banquet
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