From Valerie McTavish’s recipe collection (and adapted from allrecipes.com)
The main tweak here was to bake our pakoras instead of tossing ‘em in the deep fryer. If you’re reading this, you’re already aware that deep-fried foods are not your best friend.
When your food (and the precious nutrients stored within) is plunged into an extremely hot vat of oil – many of those defenseless nutrients are instantly killed. What’s more, oil used for deep-frying is usually of terrible quality and overused (although this is probably less of a concern at home). Anytime food is heated, you risk losing some of the nutrients, but baking is a much gentler method.
These gluten-free, vegetarian pakora poppers make for a healthy snack with enough spice to warm you up on a cool fall day.
Makes a snack or appy for 2-3 people – but easily doubled!
1. Preheat the oven to 350°C and prepare a cookie sheet with parchment paper or grease with coconut oil.
2. Combine the chickpea flour with all of the spices (coriander, sea salt, turmeric, chili powder, garam masala, garlic) in a large bowl.
3. Make a well in the centre of the flour/spice mix and gradually pour the water into the centre of the well, stirring as you go to make a smooth, thick batter.
4. Once combined, add 2 Tbsps melted coconut oil and stir gently to combine.
5. Toss the veggies into the bowl with the batter and stir to coat them evenly. Transfer onto prepared cookie sheet and slide into the warm oven.
6. Bake for 25-30 minutes. Use a fork to stab one of the thick veggies to check that it’s soft in the middle. Serve hot with chutney or a simple yogurt dipping sauce.