Our go to Vegetable Pakoras recipe is from ILovePotatoes quick and easy and goes perfect with curry also a tasty snack.
Image from ILovePotatoes
INGREDIENTS
1/2 cup Terrific Trio Little Potatoes, boiled and sliced thin
1 cup Chickpea flour
1/3 cup Unbleached all-purpose flour
1 tsp Ground turmeric
3/4 tsp Salt
1 Tbsp Vegan butter or olive oil, divided
1Small white onion, sliced or 1/4 tsp asafoetida
2 cloves Garlic, sliced or drizzle of garlic oil
1 Tbsp Whole coriander seeds
1 tsp Ground cumin
2 tsp Red chili pepper flakes
3/4 cup Water
2 tsp Lemon juice
1 handful Spinach
1/4 cup Cilantro leaves, roughly chopped For frying
Neutral tasting vegetable oil
Creamy Cilantro Sauce:
1 handful Cilantro
1 handful Baby spinach
1/3 cup Water
2 Tbsp Nutritional yeast
1 clove Garlic or garlic oil
1 1/2 Tbsp Olive oil
1 Big pinch of salt
METHOD
In a small dish combine turmeric, cumin, and salt.
Melt two-thirds of the vegan butter in a medium-sized skillet over medium-high heat. Evenly distribute the hot butter over the surface of your skillet.
Add onion and garlic 0r asafoetida garlic oil to the skillet and cook for one minute. Add the potatoes and half of the mixed spices. Stir, and move the vegetables to one side of the skillet.
Add the remaining vegan butter to the other side of the skillet and add the coriander seeds and red chili pepper flakes. Cook, stirring both sides often, while keeping the vegetables mostly separate from the spices. Cook until the onions are tender and translucent and the spices are fragrant. Do not overcook the spices (the potatoes don’t need to be fully cooked).
In a deep, heavy bottomed saucepan, heat one inch of frying oil over medium-high heat. Allow plenty of time for the oil the get hot (between 325°F to 350°F). Or if you want to bake them put the oven on 200 prepare a tray with grease proof paper
In a large bowl, mix together chickpea flour, remaining spices, lemon juice, and water to make a smooth batter.
Gently fold the spinach, cilantro, potatoes, onions, and spices into the batter.
Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on cooling rack. Or scoop onto small balls on a baking tray spray with oil and cook for 20 minutes.
Serve with creamy cilantro sauce, chutney, or your favourite dipping sauce (like sweet chili sauce).
Make the Creamy Cilantro Sauce:
Combine all ingredients in a food processor or blender and pulse on high until well-blended with plenty of green flecks left intact.
For more information please go to ILovePotatoes