Pakora (Vegetable Fritters)
Who can resist crispy, golden pakoras? For the Plant S Nutrition Young Development Chef of the Year competition, Matthew Ragsdell created this flavour-packed recipe. With bold spices and hearty vegetables, these Indian-inspired fritters are sure to be a hit with everyone.
Time to Make: 35 minutes
Servings: 2
Ingredients
- 300g Plant S Yellow Pea Flour
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fenugreek powder
- ½ tsp chilli powder
- 2 tsp salt
- 225ml water
- 200g onions (sliced)
- 250g potato (diced)
- 250g cauliflower (florets)
- 2 red chillies (sliced)
- 1 tbsp fresh ginger (minced)
- 2 tbsp fresh coriander leaves
Method
- Place the pea flour in a bowl and add the spices (turmeric, cumin, coriander, fenugreek, and chilli powder). Gradually whisk in the water until a thick, paste-like batter forms.
- Stir in the prepared potato, cauliflower, onion, ginger, chilli, and coriander. Mix well with a wooden spoon to evenly coat the vegetables in the batter.
- Preheat your oven to 80°C to keep the cooked pakoras warm. Set a rack over a tray.
- Pour about 4cm of oil into a heavy-based pot and heat it to 180°C.
- Take 2 tablespoons of batter at a time and roughly shape it into a patty.
- Gently lower the batter patties into the hot oil, making sure not to overcrowd the pot, as this will lower the temperature of the oil. Fry for 2-3 minutes until golden brown and crisp.
- Drain the cooked pakoras on paper towels, then place them on the rack in the oven to keep warm while you cook the remaining batches.
Serve the pakoras hot with coriander mint sauce.
