Way, way back when we really didn’t know how to cook (back when adding a can of tuna to a jar of tomato sauce was considered a fancy meal) Brad took a 8 week course on how to cook Indian food. It was probably the best thing that ever happened to our kitchen because he became a fairly amazing Indian cook. I’m not sure whether pakoras are always fermented, or whether Brad just decided to ferment this batch for me…Print
This is an easy and traditional recipe for vegetable pakoras. It is naturally gluten free, vegan and delicious! Feel free to experiment with other fillings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6-8 1x
- Category: Snack
- Method: Deep fried
- Cuisine: Indian
- 3 cups chickpea flour
- 1 tbsp ground coriander
- 1/2 tbsp turmeric
- 1 tbsp tamarind paste (optional)
- 1 tsp cayenne (optional)
- 2 1/2 tsp salt (non-iodized)
- 2 cups whey, buttermilk or kefir.
- 5 cups of your choice of filling:
- grated potatoes, yams, carrots
- chopped cauliflower
- zucchini cut into long thin strips
- onion finely sliced into rings
- shelled peas, green beans
- fresh curd cheese sliced into cubes
- Mix all of the batter ingredients until smooth, and allow to ferment in a glass container for 12-24hours.
- The next day mix in the prepared filling until fully coated.
- Heat deep fry oil to 375 F.
- Deep fry until the vegetables are cooked and the batter is brown (about 5 min).
Keywords: vegan, vegetarian, gluten free, grain free, summer, spring, winter, fall, picnic