Pakoras are the ultimate Indian snack, especially on a rainy day. They take no time to mix up and are a great quick savoury fix.
These are vegan and full of nutritious goodness.
I don’t quite know the reason behind this, but in India a rainy day always brings out the desire to make a fresh batch of hot pakoras.
These are vegan and full of nutritious goodness.
You can make a variety of different fillings, I’ve chosen a mix of vegetables and added moong flour and shelled hempseed for an extra hit of nutrition, especially great for the little ones.
10 mins
20 mins
4
Ingredients
1 Medium Sweet Potato
2 Small Carrots
30 Mint Leaves
2 Tbsp Shelled Hemp Seeds
2 Green Chillies
1/2 Inch Ginger
1/2 Cup Gram Flour
1/4 Cup Moong Flour
1 Tsp Himalayan Salt
1 Tsp Garam Masala
1/2 Tsp Turmeric Powder
1/4 Tsp Red Chilli Powder
1 Tsp Bicarbonate of Soda
1/2 Tsp Chaat Masala (Optional)
Oil for frying
Method
- Peel and grate the sweet potato and carrots.
- Peel and dice the carrots.
- Finely chop green chillies
- Heat oil for frying.
- Mix everything into a bowl. The consistency should be slightly sticky, just enough to form loosely shaped balls.
- Fry in low to medium heat. (If the oil is too hot the inside will not cook through without burning the outside). The colour should be golden brown.
