Thursday, August 18, 2016

Oil-Free Indian Vegetable Pakora

1 ¾ cup chickpea flour
1 t. baking powder
¾ t. salt (optional)
½ t. garlic powder
1 t. cumin powder
2 t. garam masala powder
½ t. turmeric
1 cup water
1 onion, diced
2 medium Yukon gold potatoes, shredded finely
1 large carrot shredded finely
½ cup frozen peas
1 cup frozen corn

Preheat oven to 450 degrees.
Whisk together the dry ingredients in a large bowl.
Steamfry onion in a small skillet until tender.
Add water to the dry ingredients and stir well to combine.
Add in the steam-fried onion, shredded potato, shredded carrots, peas, and corn and stir together until combined.
Drop heaping tablespoon full of batter onto parchment-lined trays.
Bake for 10 minutes, then flip over. Bake for another 10 minutes or until crispy on the outside and cooked well on the inside.
Serve with tamarind sauce of Sriracha ketchup.

Inspired by Potato Strong - Will Kriski

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