These Indian style pakoras bring together some of the root vegetables now in season in a subtly spicy and definitively colourful combination.
They can be served as appetizers, or as part of a main course. This recipe yields nine (!) pakoras (one tablespoon of batter for each). Of course you could also make them smaller, or bigger…
The pakoras owe their funky colour to beetroot. The pink ribbon wrapping in the pictures is intentional, as the month of October is dedicated to breast cancer awareness. My thoughts go out to all the women and men touched by this disease, as well as to their families.
For nine pakoras you will need:
340 g of grated vegetables, such as:
120 g finely chopped onion (two small onions)
120 g grated carrot (two small carrots)
100 g grated beetroot (one beetroot)
100 g finely chopped onion (one onion)
70 g grated carrot (1 medium carrot)
100 g grated potato (1 small potato)
70 g grated beetroot (1 small beetroot)
60 g (100 ml) chickpea flour
1 tbs psyllium seeds
1 tbs flaxseed
3 tbs water
1/2 tsp salt
1/2 tsp chili flakes
1/2 cm grated fresh ginger, or 1/4 tsp dry ginger
1/4 tsp cumin
- Peel and wash the vegetables.
- Finely chop the onion(s) and grate the root vegetables.
- Mix the vegetables with the spices and the oil in a bowl.
- Sift in the chickpea flour.
- Add the water, the flax and psyllium seeds
- Mix with a spoon and proceed to kneeding with your hands until you have a nice, even batter.
- Place spoonfuls of the pakora batter in a hot skillet with 2 tbsp of oil and bake for around 4 min on each side, until golden brown.
And here come some pink links: