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.
Leftovers Pakoras
Serves:10 pakorasPrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
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
Instructions
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.
2 Comments
Can you do a video for this?
Mine were not crispy at all any tips? I used rice flour instead of chickpea. Maybe I used too much water?