Summer Vegetable Pakoras

If you have never had this popular East Indian fried snack, pakora, you are missing out on something very special. These versatile savoury fritters can be used with an combination of vegetables!

Perhaps fried food is not the healthiest options but with the shear amount of vegetables crammed pack in these little morsels I cannot help but feel healthier afterwards.

This recipe is what I would rank medium in the spice profile. If you like mild spice reduce the amount of of crushed called for to 1/4 of a teaspoon or omit it all together. If you like it eyeball tearing hot, than up the amount of crushed red pepper or even add minced ghost pepper to you batch! I like spicy food, but I prefer to have a spicy sauce on the sides rather than over power the flavour of the pakoras with spices. But it is up to you which is what make this recipe so terrific.

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Gluten-Free Summer Vegetable Pakora Recipe

#GlutenFree #DairyFree #HighFibre #Vegan #Vegetarian

ingredients

220 grams    chickpea flour
10 grams    kosher salt
5 millilitres/1 tsp    fenugreek leaves
5 millilitres/1 tsp    crushed red pepper flakes
2.5 millilitres/1/2 tsp    baking powder
275 grams    water, luke warm
30 grams    cilantro, rinsed and chopped
a handful     spinach, chopped
one bunch    scallions or green onions, finely sliced
1 each        jalapeno, thinly julienne
1 each        green bell pepper, seeds removed, julienne

method

1. Preheat a deep fryer or a deep heavy bottomed saucepan (you will need a candy/deep-fry thermometer) to 190°C (375°F).

2. In a medium bowl whisk together the dry ingredients: chickpea flour, baking powder, fenugreek, salt, and pepper flakes together. Water and stir vigorously for ten seconds. Stir in the remaining ingredients.

3. Cook the pakora in batch, so the frying oil wll not get over crowded. To cook the pakoras: drop large spoon fulls of batter, directly over the deep fry (not too high up or hot oil will splash). I know it seem precarious but in this case it is safer closer to the piping hot oil, rather than far above. Fry until a deep golden brown. Drain excess oil. Serve hot with paneer cheese and chutney.