Vegetable pakoras…, a pakora is an Indian dish of vegetables coated in a seasoned batter and fried.
Thanks to Donna for sharing her delicious vegan goodness with us!
Ingredients
1 small potato, peeled quartered and finely sliced (approx 90-100g)
1 small onion, quartered and sliced
1/2 a lrg carrot, grated
1/2 yellow bell pepper, chopped
Lrg handful spinach, sliced
3/4 cup chickpea flour, also know as besan flour
1 cup water
1 tsp each of paprika, ground cumin, ground coriander, chilli flakes, turmeric, garlic powder, grated fresh ginger
Salt and black pepper
Mix flour, ginger and all dried spices together and add water, combine to make a batter
Add all chopped veg to the batter and mix well
On a medium heat fry a heaped tbsp in 1” of oil on both sides until golden brown. Either freeze at this point to oven cook later or put onto a oven tray and bake for 15-20 mins until cooked through
We will have some these tomorrow for our curry night, which I will reheat in the oven the rest will go into the freezer to use at a later date.
If I have enough freezer space I sometimes make up a double batch and you can chuck in whatever veggies you like or need to use up!
Some notes: you can also use kale, dulse seaweed flakes and garlic powder. The seaweed makes it kinda like fried clams.
Vegetable pakoras.
Ingredients
- 1 small potato peeled quartered and finely sliced (approx 90-100g)
- 1 small onion quartered and sliced
- 1/2 a lrg carrot grated
- 1/2 yellow bell pepper chopped
- Lrg handful spinach sliced
- 3/4 cup chickpea flour also know as besan flour
- 1 cup water
- 1 tsp each of paprika ground cumin, ground coriander, chilli flakes, turmeric, garlic powder, grated fresh ginger
- Salt and black pepper
Instructions
- Mix flour, ginger and all dried spices together and add water, combine to make a batter
- Add all chopped veg to the batter and mix well
- On a medium heat fry a heaped tbsp in 1” of oil on both sides until golden brown. Either freeze at this point to oven cook later or put onto a oven tray and bake for 15-20 mins until cooked through
Recipe Notes
you can chuck in whatever veggies you like or need to use up!
Some notes: you can also use kale, dulse seaweed flakes and garlic powder. The seaweed makes it kinda like fried clams.
And of course who could resist enjoying these vegetable pakoras with a side of Ratatouille!!!! Outstanding recipe!!😋😋😋
Thanks to Elyse
Elyse modeled her recipe based on this one from https://cookieandkate.com/best-ratatouille-recipe/
- 2 pounds ripe red tomatoes (6 medium or 4 large)
- 1 medium eggplant (1 pound), diced into ½-inch cubes
- 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
- 1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
- 1 large yellow squash (about 8 ounces), diced into ½-inch cubes
- 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, more to taste
- 1 medium yellow onion, chopped
- 4 cloves garlic, pressed or minced
- ¼ cup chopped fresh basil
- ¼ teaspoon red pepper flakes, more or less to taste
- ¼ teaspoon dried oregano
- Freshly ground black pepper, to taste
- Prep your veggies and preheat the oven.
- Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Arrange the vegetables in an even layer. (Using two pans gives the vegetables room to breathe and lets us split the veggies by cook times.)
- Bake both pans in the oven at once, stirring halfway. The eggplant will finish sooner than the other pan.
- Meanwhile, make a simple tomato sauce on the stovetop. Stir the roasted vegetables into the simmering tomato sauce as they’re ready.
- Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later.
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