Odds and Ends Pakora
Use any veg odds and ends you have to hand for this recipe, such as cabbage, carrot, peppers, cauliflower and onion.
Substitutes?
- No garam masala? Use curry powder instead.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
1 onion (sliced)
½ cabbage (shredded)
½ yellow pepper (sliced)
1 carrot (cut into thin batons)
120 g chickpea flour (or gram flour)
80 g corn flour
6 tbsp water (use more if needed)
2 tbsp garam masala
1 tsp ground ginger
1 tsp ground turmeric
2 tbsp fresh coriander (chopped)
salt (to taste)
Vegetable oil (for frying)
Recipe:
- Add the chickpea flour, corn flour, garam masala, ground ginger, ground turmeric and water to a large mixing bowl. Whisk to a thick batter.
- Add the pepper, onion, carrot and cabbage to the batter and mix well until coated.
- Add the vegetable oil to a deep, large saucepan over a medium heat. Test the pan temperature by adding a small portion of the coated veg into the oil. If it sizzles and comes up, the pan is the right temperature.
- Cook the mixture in batches, creating small portions using two spoons. Fry each portion until golden and crisp.
- Once fried, pop each vegetable pakora on a cooling rack. Once you've used up all your batter, top with fresh coriander and sea salt and serve hot. You can enjoy them as is or with your dip of choice, such as yoghurt or chilli jam. Enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp up again.
