These pakoras are crunchy and delicious, made with the finest British grown pulse flour and seasonal vegetables. Served with a fresh vegan raita made with yogurt, fresh herbs and spices for the perfect contrast.
- 2 cups yellow pea flour (gram flour will also work)
- 1 tbsp crushed chili flakes (optional)
- 1 medium leek, finely sliced
- 1/2 a celeriac, grated or finely sliced
- 2 tsp garam masala
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup fresh coriander, chopped
- 1 cup lukewarm water
- Sunflower oil (for deep frying)
- 400 g vegan unsweetened yoghurt
- Half a cucumber, grated then lightly squeezed
- 1 Small bunch of fresh mint, rinsed and chopped
- 1 Small bunch of fresh coriander, rinsed and chopped
- 1 clove garlic
- 1 thumb of ginger, finely grated
- Juice of half a lime
- Salt and pepper to taste
- Garam masala (to sprinkle)
-
In a large bowl, combine the pea or gram flour, chili flakes (if using), leeks, grated celeriac, garam masala, salt, baking powder and coriander leaves.
-
Using a spoon or your hands, slowly add the cup of water, mixing continuously. Give it a vigorous mix for a few seconds. You should have a thick creamy batter with air bubbles in it.
-
Heat the oil to a high heat. Test it is hot enough with a small amount of batter first - the batter should float and fry.
-
Place small handfuls of batter into oil at a time. Dropping these in should give a nice traditional pakora shape.
-
Fry the pakoras for 3-4 minutes until golden brown, turning half way through. Do not crowd the pan with pakoras, or they may turn out greasy.
-
Once cooked, place pakoras on a cooling rack with greaseproof paper underneath.
-
Serve with vegan raita. Mango chutney will also go really well with this.
-
Combine all ingredients, except garam masala.
-
Before serving, sprinkle with garam masala.