Vegetable Pakora
Marrying into an Indian family has been an absolute blessing on so many levels. Most importantly was the opening I received into a cuisine I had absolutely no idea about. Growing up in an Italian family with my mum as a chef I lived and breathed Italian food (no complaints here). So when I met my now husband and had my first meal at his family home, it’s fair to say I was a tad nervous. The flavours I encountered that day were completely new to me and I must be honest – it wasn’t love at first site! But overtime I grew to enjoy the new flavours and now I absolutely adore Indian food.
My mother-in-law is an incredible cook and she has shared some of her recipes with me, which I’ve put my own spin on. This would have to be an absolute favourite Indian dish for me, and I’m quietly confident you’ll agree.
Vegetable Pakora
Ingredients
- 1/2 cup almond milk
- 1/2 head cauliflower
- 1 cup frozen peas
- 2 potatoes
- 2 teaspoons salt
- 2 teaspoons amchur
- 1 onion
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 2 teaspoons ground cumin
- 2 1/2 cups chickpea flour
- 1 cup water
- light olive oil for frying
Method
- Peel potato and cut extremely finely and place in a large bowl (potatoes need to be cut into very small pieces – about 1cm.
- Cut the cauliflower and onion very finely. An easy way is to place them in a food processer (one vegetable at a time – so onion first and then cauliflower). Place in bowl with potatoes.
- Add peas to the potato, onion, and cauliflower.
- Add salt and spices and mix through vegetables well.
- Add chickpea flour and water and mix until you form a thick sticky mixture. You will need to use your hands to massage the spices and flour into the vegetables. This will help release some water from the vegetables and form a thick mixture. The mixture needs to stick together to form a small ball.
- Heat up a saucepan with a generous amount of light olive oil.
- Place a spoonful of the mixture into the oil. Turn over when cooked to cook other side.
- Serve with my delicious coriander chutney.
Frequently Asked Questions
What is amchur, and can I substitute it with something else?
Amchur is dried mango powder commonly used in Indian cuisine to add a tangy flavour. If you don't have amchur, you can substitute it with lemon juice or tamarind paste to achieve a similar tangy taste. Start with a smaller quantity and adjust to your preference.
Can I make these vegetable pakoras in advance and reheat them later?
Yes, you can make vegetable pakoras in advance and reheat them later. To retain their crispiness, it's best to reheat them in an oven or toaster oven rather than a microwave. Place them on a baking sheet and heat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until they become crispy again.
What is the best way to store leftover vegetable pakoras?
To store leftover vegetable pakoras, allow them to cool to room temperature. Then, place them in an airtight container or sealable plastic bag and store them in the refrigerator. They can be kept in the fridge for up to 2-3 days. If you need to store them for a longer period, you can freeze them. Arrange the pakoras in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. They can be frozen for up to 2-3 months.
What kind of oil is best for frying these pakoras?
Light olive oil is a good choice for frying vegetable pakoras due to its neutral flavour and high smoke point. You can also use other neutral-flavoured oils like vegetable oil, canola oil, or sunflower oil. Make sure the oil is hot enough before frying to achieve crispy pakoras.
Can I adjust the level of spiciness in these pakoras to suit my taste?
Absolutely! You can adjust the level of spiciness in vegetable pakoras by adding more or fewer chili flakes or green chilies to the mixture. Taste the mixture as you go to achieve the desired level of heat. Remember that some people prefer milder flavours, while others enjoy a spicier kick, so customize it to your liking.
