Vegetable pakoras

Full of flavour and so easy to make, these vegetable pakoras from Minimalist Baker are such a delicious side dish.

Thrown together in just 30 minutes, this is a great way to use up your veggies when you’re short on time.

Best served with rice, chutney and a sprinkling of cilantro, this scrumptious veggie dish is sure to go down a real treat.

Nutritional content

Servings: 6 people

Prep time: 30 minutes

Calories 148 kcal Total fat 2.8g Carbs 26.3g Sugars 6g Fiber 7.2g	Ingredients 55g red onion, thinly sliced 215g cauliflower, chopped into small florets 600g potatoes, sliced into thin rounds 1/2 tsp salt Pinch cayenne pepper 1 tsp garam masala 1 tsp curry powder 6g garlic, minced 3g cilantro, chopped 175g gram flour 240ml water 60ml oil

Preparation

Put the onion, cauliflower and potato in a large mixing bowl.
Add the salt, cayenne pepper, garam masala, curry powder, garlic and cilantro. Toss everything well, then set the bowl aside.
Put the flour and water in a different bowl. Stir well until it becomes a pourable batter.
Pour your batter over the vegetables and mix well so all your veggies are coated.
Put a large pan over a medium high heat. Once warm, add the oil - there should be enough to coat the bottom of the pan.
Once the oil is hot, add the veggies one at a time. For the onion, make sure you bunch a few slices together.
Reduce the heat to low then cook the veggies for 2 to 3 minutes on each side.
Once each pakora has finished cooking, remove from the pan and put on a plate lined with paper towels to absorb some of the oil. Keep this plate in the oven to keep warm until serving.
Repeat until all your vegetables are cooked.

To store: Once these pakoras have fully cooled, put them in an airtight container and keep in the fridge for up to 2 days.