Quick Vegetable Pakoras
I recently had a lovely young girl come to see me who wants to be vegan, but doesn’t like vegetables!
Needless to say, I had to do some quick thinking….
I believe anyone will eat veggies if they taste good
And who doesn’t like fried food!
So I came up with this idea – a healthier version of an Indian Pakora
And I got the ‘thumbs up’ approval – she LOVED them!
These gorgeous pakoras have a lovely blend of spices including fresh curry leaves…
And are held together with just besan flour and the moisture from the veggies
I also added a little baking powder to give them a bit of ‘lightness’
So if you have anyone you struggle to get veggies into, give these a go
Actually, just give them a go anyway as they are very easy to make and absolutely deeelicious!
- 2 cups chopped vegetables, including shredded cabbage, chopped red capsicum, finely chopped red or spring onions, grated carrot and zucchini
- ½ teaspoon salt
- ¼ cup fresh coriander, roughly chopped
- 1 sprig curry leaves - approx 16 leaves
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated or chopped
- ½ green chilli, deseeded and finely chopped
- ½ teaspoon ground turmeric
- freshly ground black pepper
- ½ cup besan (chickpea) flour, plus a little extra as needed
- ½ teaspoon baking powder
- Extra virgin olive oil for frying
- Place chopped vegetables in a large bowl and sprinkle with salt
- Using your (freshly washed, very clean) hand, mix veggies together, then start to squeeze them to help release any moisture out of them
- Add coriander, curry leaves. ginger, garlic, chilli, turmeric and pepper to bowl, then sift in besan flour and baking powder
- Again with your hand, mix everything together until well combined
- You shouldn't need to add any water, and if your mix is quite wet, you may want to add a little extra besan flour, like 1-2 tablespoons
- Heat a fry pan over medium heat. When hot add some oil to coat the bottom of the pan
- Pick up bits of mixture, shape into a little disc and add to the pan
- Cook for 3-4 minutes, or until golden, then flip over and repeat on the other side
- Transfer cooked pakoras onto a plate or bowl covered with paper towel
- Eat while still warm
How to make these pakoras: