The best thing about these pakoras is they’re perfect for using up whatever veggies you’ve got lying around so that nothing goes to waste.
- If you prefer to bake the pakoras, simply pop your oven on at 180°C / 356°F. Bake them for 15-20 minutes or until crisp on the outside and cooked on the inside.
- Use this recipe to use up any leftover veg. Just be sure to grate any hard vegetables, slice the onions, and finely chop everything else.
- 200g (7.1oz) chickpea flour
- 2 tsp garam masala
- 1 tsp ground turmeric
- salt + pepper
- 180ml (6.1fl.oz) water
- 1 green chilli, seeds removed + finely chopped
- 1 handful of fresh coriander, plus extra for serving
- 1/2 thumb fresh ginger, peeled + finely chopped
- 4 garlic cloves, peeled + finely chopped
- 250g (8.8oz) potato, grated
- 1 carrot, grated
- 1 onion, peeled + finely sliced
- 1/4 red cabbage, finely sliced
- 3 spring onions, finely sliced
- 1 handful of fresh spinach
- vegetable oil
For the yoghurt dressing (optional):
- 250ml (8.5fl.oz) vegan yoghurt
- 1 small handful of fresh coriander
- 1/4 cucumber
- Add the chickpea flour, garam masala and turmeric to a large mixing bowl with a generous pinch of salt and pepper. Then add the water and whisk to a smooth batter.
- Next add the chilli, coriander, ginger, garlic, potato, carrot, onion, red cabbage, spring onions and spinach to the bowl and stir until fully combined.
- Heat a generous glug of oil in a frying pan over a medium heat.
- Once hot, add a handful of the pakora mixture to the frying pan and repeat until you have no more space left in the pan. Fry on each side for 4-6 minutes or until golden brown. Repeat this step until all of the pakora mixture has been fried.
- For the yoghurt dressing, combine the yoghurt with the coriander and cucumber.
- To finish, sprinkle a little salt over the pakoras along with some chopped coriander and serve alongside the yoghurt dip.
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