Baked Vegetable Pakora
Serves: 3
Prep: 30 Min
August 2020
We took our favorite fried fritters from India and gave them a healthy makeover, without losing any of their flavor. Serve them with a fresh chutney—we prefer mint but you can experiment with mango or tamarind too!
Ingredients
- ½ head cauliflower, cut into small pieces
- 1 carrot, shredded or cut julienned
- ⅓ cup red onion, diced into small pieces
- ½ green chili, seeds removed, diced into small pieces
- Handful spinach, cut into strips
- Batter Ingredients:
- 1½ cups chickpea flour
- 2 Tbsp arrowroot flour (or non-GMO corn starch)
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp coriander
- 1 tsp salt
- ½ tsp pepper
- 1 cup unsweetened plain almond milk
Preparation
-
Cut up all veggies.
-
For batter, mix together all dry ingredients and then whisk in almond milk until smooth.
-
Toss in all veggies and stir until coated. Mixture should be thick and not runny. Add extra flour if needed.
-
Take small handfuls of mixture and place on greased baking sheet. Bake at 450°F for 15 minutes. Makes approximately 12 medium pakoras.
-
Serve with fresh mint or mango chutney.
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