Craving something crispy? These pakora’s will do the trick.
Serves 4 as a side dish to a big salad, or a pot of soup.
- 2 medium brown onions, halved and then sliced finely
- 2 medium potatoes
- 2 large carrots
- 125ml of stoneground unbleached flour/ or 125ml chickpea flour to make it glutenfree
- 1 teaspoon of salt
- 1 heaped tablespoon of mild masala (I use the Rajah brand)
- 1 teaspoon of turmeric
Grate the vegetables and add them all together to a large mixing, then add the flour, salt and spices. Mix it well so that the grated veggies are coated well with the spiced batter.
Heat some coconut, or as a last resort canola oil in a pot and add golf ball size scoops to the hot oil, it should bubble when the pakora hits the oil.
Fry both sides til golden and crispy, then remove from the oil, then transfer them to a baking tray and bake in a preheated oven (180 degrees celsius) for a further 10min.
Serve with big salad, or a spicy lentil soup instead of bread