Healthy Vegetable Pakoras
During the monsoons in India, they often sell pakoras on the street stalls that are served with a green chutney and in a bun. You can also take them away in newspaper cones/bags. They are a must have on a rainy day but can be enjoyed any day of the year.
Equipment
- Mixing bowl
- Silicon spatula
- Frying pan
Ingredients
- 1.5 cup gram flour
- 1/2 tsp salt
- 1 cup water
- 1/4 lemon (juiced)
- 2 tbsp fresh coriander
- 1.5 onion sliced
- 1 sweet potato grated
- 1 potato grated
- 1 carrot grated
- 1 tsp chia seeds optional
- 1/4 tsp smoked paprika
- 2 tbsp olive oil
Instructions
- Add the flour and salt to a mixing bowl. Gradually pour in the water and mix making sure there are no lumps and the texture is smooth like a pancake batter. Add the lemon juice and gradually add in the rest of the ingredients until all the onions and veggies are well coated with the batter.
- Grease the pan and make sure the pan is hot before adding a batch of pakoras. Spread the batter to ensure it is not to think. As this is not being deep fried, the finer the layer, the easier it will be to cook.
- They are delicious to eat on their own or can be had with some mango chutney or even in a bun.
Nutrition
Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 74mg | Potassium: 183mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2132IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
Did you make this recipe?
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