Vegetable Pakoras

These vegetable pakoras have quickly become a new favourite at home, having made their way to our weekly must-have-my-fix list.  They are soft inside, crispy outside, and very flavourful.

Veggie Mix
2 1/2 cups diced potatoes
1 medium red onion, in thin strips
1 carrot, cut into 2" julienne strips (about 1 cup)
1 zucchini, cut into 2" julienne strips (about 2 cups)
3 cups cabbage, sliced thinly (about 1/2 small cabbage)

Spice Mix
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon ground chillies
2 teaspoons salt
1/2 teaspoon pepper

Coating
2 cups chickpea flour
1/2 cup water

1. Put vegetables in a large bowl 
2. Mix thoroughly
3. Add your spices and mix
4. Add flour to vegetable/spice mixture and mix well
5. Add the water and mix very well, by hand.  This is a bit of an arm workout and gets messy, but it's all part of the fun of making pakoras!
6. Heat oil to medium-high.  To test, place a strip of onion in the oil:  if it floats to the surface after 4-5 seconds, it's ready.  If it's too hot, reduce heat and re-test before frying.
7. Grab small amount of mixture and drop into hot oil.  Fry for about 2 minutes and turn to fry 2-3 minutes more.  Once golden brown, remove and place pakoras on a rack or paper towel lined plate.

This makes a large batch pakoras, but they probably won't last very long!  We enjoy eating these leftovers at room temperature or slightly heated.  

Vegetable Mix

Mixture before frying

Ready to enjoy!

My husband eats these dipped in indian chutneys.  Since I can't enjoy those chutneys while on my candida cleanse, I ate some without sauce and they're delicious on their own!  I also ate some with some of my homemade mayonnaise.