Leek and Celeriac Pakoras with Vegan Raita
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.
Servings: 8
Ingredients
Leek & Celeriac Pakoras
- 2 cups yellow pea flour (gram flour will also work)
- 1 tablespoon crushed chili flakes (optional)
- 1 medium leek, finely sliced
- ½ a celeriac, grated or finely sliced
- 2 teaspoon garam masala
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup fresh coriander, chopped
- 1 cup lukewarm water
- Sunflower oil (for deep frying)
Vegan Raita
- 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)
Instructions
Leek & Celeriac Pakoras
- 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.
Vegan Raita
- Combine all ingredients, except garam masala.
- Before serving, sprinkle with garam masala.