Amazing little veggie snack. Traditional asian dish made vegan! really nice with some sort of vegan herb yogurt or asian dipping sauce too.
This recipe serves 10
Time: 20 Minutes
Equipment: mixing bowl, wooden spoon, medium saucepan
INGREDIENTS:
- 240g/2 cups plain flour
- 60g/½ cup corn flour
- 50g black onion seeds (Nigella seeds)
- ½ tsp curry powder
- ½ tsp turmeric powder
- ¼ tsp chilli powder
- ¼ tsp cumin powder
- 1 tsp salt
- Vegetable options: mushroom, broccoli, aubergine, chickpeas
- Olive oil for frying
METHOD:
Sift the flours into a large mixing bowl, add all other dry ingredients and mix well.
Add the water and mix with a large wooden spoon until you have a thick paste consistency (almost like a dough), until smooth.
Dip your vegetables of choice into the pakora batter until fully coated.
Heat a medium saucepan half full of olive oil
Add the pakora to the hot oil and fry for a couple of minutes until crispy and golden brown.