Little pickle pakoras

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My husband is very proud of the fact that he is a quarter Indian, and while he has only been to India once, my one-year-old is embracing his roots in his love of Indian spices! These pakoras are another great snack for when you’re out and about, or for lunch, with a yoghurty dip (if you’re prepared for the mess that ensues!). Inspired by my sister-in-law’s recipe, they are proving a firm favourite!

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Each pakora is packed full of protein, fibre, delicious veggies and taste-bud-tingling spices with anti-inflammatory properties. They’re also a great one for slightly older kids to get involved with as they can help measure out the spices and the peas/sweetcorn, and most fun of all, they can use their hands to mix the veg and batter together…a satisfyingly messy task 😉

Ingredients
300g gram (chickpea) flour
1.5 tsp ground coriander
1.5 tsp ground cumin
1 tsp tumeric
1 tsp garam masala
0.5 tsp fenugreek
1 tsp baking powder
2 cloves of garlic, crushed or finely chopped
1 tsp fresh ginger, grated or finely chopped (optional)
1 tbsp fresh coriander, finely chopped (optional)
1/4 cup oil (rapeseed or sunflower)
1 cup water
1 carrot, grated
1 sweet potato, grated
1 small brocolli (or cauliflower), stalks removed and florets broken/chopped into small pieces
1 small mug peas (optional)
1 small mug sweetcorn (optional)

Directions

  1. Pre-heat the oven to 200° C / 180° C fan / gas mark 6
  2. Grease and line 2 large baking trays
  3. In a large bowl, mix together the flour, spices, baking powder and garlic (and the ginger and coriander, if using)
  4. Add the oil and water and mix until you have a thick ‘batter’
  5. Add the vegetables and mix until combined – you may prefer to get messy at this point and use your hands to mix it all together!
  6. Use a tablespoon to divide the mixture between the baking trays – you should have enough to make 15-20 pakoras
  7. Bake in the oven for 20-25 mins, until golden and just starting to crisp at the edges
  8. Allow to cool a little on a wire rack before tucking in!

NB. They freeze really well and can either be defrosted overnight in the fridge, popped into a warm oven for a few minutes, or given a quick blast in the microwave.

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beets

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