Pakora is a spiced fritter originating from the Indian subcontinent, sold by street vendors and served in restaurants in South Asia and worldwide.
It consists of vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.
This dish is a perfekt summer treat that you can serve with whatever you like – a salad, a creamy curry, quinoa or just a spicy sauce.
In my version, I have used been more gentle with the oil and switched some of the flour with chickpea flour – a slightly healthier option, I hope you like it as much as I do!
- 2-3 carrots
- 1 yellow onion
- 30 g of leafy greens (I picked Mangold)
- 2 dl of chickpea flour
- 3 dl of standard flour
- 3 dl of defrosted frozen peas
- salt and pepper
- spicemix of choice ( I used curry, chili, garam masala and dried coriander)
- Mint or parsley (both herbs give a fresh after taste)
- olive oil
- Optional – Tabasco or a chili sauce
- Start of by peeling and rinse your vegetables
- Grind the carrots and onion, chop up your leafy greens (roughly)
- Mix your flours with some salt,1 1/2 DL of water and your spicemix. Adjust with water and flour until you get the right consistence – it should be similar to thick oatmeal.
- Add your carrots, onion, leafy greens and peas to the pakora batter. Mix well.
- Heat up a frying pan with olive oil and add a generous spoon of batter to the pan. Cook until golden, 2-3 minutes per side.
- When you have fried all of your pakoras, add your chopped up herbs, a dash of tabasco and lots of lemon juice on your pakoras. Enjoy it with a fresh salad, as a side dish or just as it is.