Pakoras

My 3rd day meat free has been pretty good.  I love pakoras, I probably make them a little too often to be healthy but packed with vegan goodness, four different vegetables (chickpeas, carrot, spinach and onion) and just loveliness, they are an acceptable treat in my book.  Better than chips fried in dripping anyway.

Pakoras

Ingredients

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
Pinch salt
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

Method

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.