100g, 3.5oz Gram Flour (chickpea flour, garbanzo bean flour, besan)
3 tsp Garam Masala
A large pinch of chilli flakes or 1/4-1/2 fresh chilli, finely chopped
75g, 2.5oz Defrosted frozen chopped spinach
1 large carrot, grated (approx 90g, 3oz)
1/2 onion, finely chopped
Juice 1/2 lemon
1/2 tsp Baking powder (gluten free is easily available if avoiding wheat)
70 - 100ml, 2.5 - 3.5 floz water
Oil for frying
Mango chutney to serve
Mix the flour, spice and lemon juice. Mix in enough water to make a batter about the thickness of pancake batter.
Add in the baking powder, spinach, carrot and onion and mix well.
Heat up about an inch or two of oil in a saucepan and when it's hot, drop a spoonful into the fat. Cook until well browned turning a few times. Use this 'trial' pakora to check that it's cooked through by breaking it open. If it's a bit runny in the middle chalk that one up to experience and, turn the heat down a bit to cook the others.
Continue to cook until the batter is all cooked.
Drain on kitchen paper and serve.
Store any leftovers in the fridge for a couple of days (or freeze then defrost in the fridge) and reheat at 200oC for 6-10 minutes or until warmed through and crisp again on the outside.
But oh my goodness, some pakoras and salad wasn't the only highlight! I also had another Fig and Feta salad because I loved it so much on Tuesday.
And some delicious porridge for breakfast.
The thing today is I feel so full and sated. It was definitely a great day's eating.
I've linked this up to the plant based pot luck.
I've linked this up to recipe of the week.