Pakora: chickpea fritters… basically.

Brent and I decided to try and recreate another of our favorite take-out dishes last night. This one was not quite as successful as our <a href=”https://turningveganese.com/2012/03/20/tofu-mahkani-quick-and-easy/”>previous endeavors</a> but we learned a lot so it’s okay. We were interested in making pakora so with some inspiration from <a href=”http://ellesite.wordpress.com/2012/03/20/guilt-free-pakora-vegan-indian-food-made-healthy/>Elle’s Diary</a> we decided to craft our own and bake them instead of traditional frying.

First I shredded 5 medium carrots and a large zucchini in my food processor. I added the folloring:
2 cups chickpea flour
2 tbsp nutritional yeast
1 tsp ground coriander
1 tsp gram masala blended spices
1/4 tsp turmeric powder
1 tsp chili powder
1/2 tsp salt
1 tbsp olive oil
1 tbsp Earth Balance vegan butter
soy milk

We mixed it together with the shredded veggies and added soy milk until the texture was like a thick batter. I spooned them onto a wax paper lined baking sheet. We baked them at 350C/180F until they began to brown at the edges and were firm to the touch, about 35 minutes.

While we were waiting, my handsome partner in criminally fun cooking prepared two sauces for dipping: mint chutney and tamarind. For the tamarind he combined:
maple syrup
thawed frozen tamarind
chili paste

For the mint chutney, he put the following in the food processor:

1 bunch fresh cilantro
1 1/2 cups fresh mint leaves
1 jalapeño pepper
1/2 teaspoon salt
1 medium onion, cut into chunks
1 tablespoon lemon juice
1/4 cup water, or as needed
 
The dipping sauces were an enormous success. The pakora on the other hand, needed some work. I think the next time we make this dish we’ll add a shredded onion and maybe a potato or eggplant to the veggie mix. We’ll also add a little baking soda and use a cast iron skillet to bake them since sticking to the wax paper lined baking sheet was a problem. The flavors, however, were good and this high protein addition to a traditional Indian meal will be welcome even before we work out the kinks. We’ll be revisiting this particular awesome dish again and we’ll keep you posted.
This is Brent and Christie, signing off!
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4 thoughts on “Pakora: chickpea fritters… basically.

  1. trialsinfood says:

    glad the sauces worked out…too bad the pakora didn’t, but now you know what changes to make. 🙂 i would love the recipe after you work out the kinks! i love pakora!

  2. Chutney… I’ve got a weakness for it. Thanks for including a recipe!

    • Kinenchen says:

      The two together were fabulous but individually the mint chutney was crisp and herbal. It was awesome for cutting the comforting starchiness of the pakora. I hope you like it if you try it!

  3. […] tried making falafel once before, and I was also recently very intrigued by Christie and Brent’s Pakora. I really wanted something simple and fried — been craving fried stuff lately — so I […]

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