makes 12
These easy to make bite sized pakoras are crispy on the outside and soft and full of flavour on the inside. They are best served warm but quite acceptable cold in lunch boxes. Although they are good on their own they could be served with a one of the dipping sauces from this chapter such as the chilli dipping sauce. I often double up this recipe and freeze some for another day.
- 110g (4oz) sweet potato or butternut squash, grated
- 110g (4oz) carrot, grated
- 25g (1oz) red onion, grated
- 25g (1oz) kale, chard or spinach, finely diced
- 1 tsp garam masala
- ½ tsp coriander and ½ tsp chilli flakes
- ¼ tsp salt
- 75g (3oz) gram flour
- Olive oil to drizzle
1 medium baking tray lined with parchment
- Preheat the oven to 200°c (180°c fan) gas mark 6.
- Place all the ingredients into a bowl and keep mixing until the ingredients bind together (no liquid is needed)
- Roll the mixture into 12 even sized balls (about the size of a walnut) and spread out on the baking tray.
- Drizzle the pakoras with olive oil and bake for about 20 minutes or until golden brown but don’t overcook them or they will become dry. Preferably eat whilst still warm.
Image & recipe from Healing Cuisine by Barbara Cousins
About the Author: Barbara Cousins
I have been happily married for 55 years and have two grown-up sons and five wonderful grandchildren. I live in a small market town in the East Midlands.
After leaving college, I began my career as a home economist in industry before going on to teach Home Economics in secondary schools in Manchester. In my mid-thirties, my passion for health and nutrition led me to retrain as a nutritional therapist, beginning a new chapter dedicated to helping people improve their wellbeing through food and natural health.
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