Cooking: Vegetable Pakora

We love what we call, Indian nibble food – pakora,  bhaji, samosas and the breads etc. True to form,  I  always like to have a go at making them myself. Last Saturday I thought I’d give pakora a go. In the past whenever I tried to make bhajis, they never quite tasted right. It was only when I was getting the flour from the cupboard that I remembered I had gram flour. I used that in the dough and these came out beautifully. Not bad for my first ever attempt at them,  making it up as I went along – these were a “use up past their best veg before the food shop” recipe.

Ingredients
125g gram flour
25g self raising flour
4-5 large leaves of savoy cabbage,  finely chopped.
1 leek,  finely chopped
1 spring onion,  finely chopped
1 garlic clove,  finely chopped
1 egg,  beaten
2 tsp coriander
2 tsp cumin
A large pinch of salt and pepper
Water
Oil

Method
Boil the cabbage leaves for 2-3 mins then drain.

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Heat up some oil in a deep frying pan and fry off the leeks and spring onions for 3-4 mins on a low heat,  until soft amd translucent. Add the drained cabbage and garlic and fry for another 2-3 mins.

In a bowl,  sift the two flours and add the spices and seasoning. Then add the vegetables and combine until they’re coated in the flour mixture.

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Then add the egg and gradually add water until you get a very sticky dough (be warned,  gram flour becomes ridiculously sticky).

Heat up some oil in the pan until very hot. Add spoonfuls of mix to the oil. Fry for 10-15 mins turning occasionally, until golden brown.

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Drain in some kitchen roll and serve with a curry and pickles

They freeze well and any leftovers, warm them up and put them in a wrap with some hummus – it’s a glorious combination.

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