Written by Lisa Marley - Plant-based Chef
Prep time 15 minutes
Cooking time 10 minutes
Makes 8 - 10 pakoras
- 200g Yellow Split Pea Flour
- 1 tsp Ground coriander
- 1 tsp Garam Masala
- Pinch of salt
- 50ml water - if the batter is very thick you can add a tablespoon or 2 of water
- 1 brown onion, halved and thinly sliced
- 1 medium sweet potato, grated
- ¼ of a cauliflower, thinly sliced
- Vegetable oil
Peel and halve the onion then thinly slice.
Peel and grate the sweet potato.
Thinly slice the cauliflower.
Add the flour, coriander, garam masala and salt to a medium bowl and mix together.
Tip the vegetables into the flour mix and coat well.
Add the water and mix together with the coated vegetable, ensuring good coverage.
In a large pan, add 2 inches worth of oil, and heat to 180 degrees.
Squeeze and shape into a little ball and carefully drop into the hot oil.
Fry the mixture in batches.
Place onto the kitchen roll to absorb any excess oil.
The pakoras can be frozen in a container, interleaved with baking parchment. Defrost then reheat on a baking tray in a preheated oven (200C /180 fan / gas 5) for 8 minutes, or until completely hot.
With chutney and fresh coriander.