Gluten Free Vegetable Pakoras

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Welcome to our first Recipe of the Week for 2021. A delicious Gluten-Free Vegetable Pakora recipe shared with us by Elle Spence of My Country Table. As Elle shares ‘they are so simple, packed with vegetables and cost less than $15 to make an entire batch to feed your family’. We’d love to hear your feedback with these. Enjoy!

Ingredients:

2 1/2 cups besan flour (chickpea)

1 tablespoon rice flour (optional) – makes them slightly crispier but not essential

1 cup cold water

1 teaspoon baking powder

1 carrot, grated

1 cup cauliflower (or broccoli), chopped into small chunks

2 brown onions, sliced

1 teaspoon freshly grated ginger

2 cups baby spinach, roughly chopped

1 tablespoon fresh coriander, finely chopped

3/4 teaspoon ground coriander

1 1/2 teaspoons ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon chilli flakes

Black pepper to taste

Vegetable oil – enough for a shallow fry

Method:

1. In a large bowl add all of your chopped vegetables, spices, rice flour, besan flour and baking powder and stir until well coated.
2. Add your water a little at a time until it’s all combined and is a sticky slightly runny consistency.
3. Heat a large frypan and add in your vegetable oil (enough to cover an entire pan for a shallow fry) until very hot.
4. Add dollops of your pakora mixture and cook on both sides until cooked through, crispy and medium golden brown in colour.
5. Serve hot with coconut yoghurt, hummus, mixed pickles or tamari as a dipping sauce.

Inspiration:

These are fantastic with a fresh green salad on the side or just a big bowl of baby spinach and lemon.

Gluten-Free | Dairy-Free | Vegan | Refined Sugar-Free 

To see more great recipes from Elle you can visit her Instagram Page here