I mean they’re basically vegetables how bad can they be for you. I say to myself as I shove the 6th pakora in my mouth. So ok they aren’t this years super food but they are bloody delicious and one of the few super simple vegan recipes.
1 red onion
1 green bell pepper,
3 small potatoes (400 g), peeled and grated
1 handful fresh cilantro , chopped
1 tbsp garam masala
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp salt
1/8 tsp cayenne flakes (optional)
3/4 cup chickpea flour (90 g) (you could grind your own if you don’t mind a repetitive strain injury)
1/2 cup water (125 ml)
Extra virgin olive oil to taste
Long stem broccoli and any other vegetables you fancy frying
Firstly grate or finely chop the potatoes. Add the veggies, cilantro and spices to a large mixing bowl and stir. Next add the chickpea flour and water and mix until well combined. I actually prefer using my hands, but I know some people hate the mess. Heat some (quite a lot of) oil in a frying pan and drop in spoonfuls of the mixture. Cook over medium-high heat until golden brown (about 2 to 3 minutes on each side).
With the left over flour I had I decided to coat some long stem broccoli and cauliflower and fry these too. The long stem made them perfect for dipping.
You can keep the leftovers in a sealed container in the fridge for up-to around 5 days.