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Vegetable Pakoras

Packed with flavour, these pakoras are perfect for snacking, or as a side dish with curry.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings: 15 pakoras
Course: Side Dish, Snack
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

Spices
  • 1 tsp Fenugreek seeds
  • 2 tsp Chaat spice mix
  • 2 tsp Turmeric
  • 2 tsp Cumin
  • 2 tsp Coriander (dried)
  • 2 tsp Gochugaru (or red chilli powder)
  • 1 tsp Salt
  • 2 cloves of Garlic
  • 4 tbsp Ground almonds
  • 3cm x 3cm Ginger
Vegetables
  • 2 large Carrots
  • 2 medium Sweet potatoes
  • 120 ml Olive oil

Equipment

  • Food Processor for shredding the vegetables

Method
 

Spice Mix
  1. Remove the skin from the ginger and chop it into tiny pieces.
  2. Remove the skins from the garlic cloves and chop into tiny pieces.
  3. Mix the spices, ginger and garlic together.
  4. Add the olive oil to the spices to create an oily paste.
Vegetables
  1. Preheat the oven to 180 Celsius (gas mark 4). Get a large roasting tin ready and line it with foil.
  2. Remove the skin from the carrots and sweet potatoes.
  3. Put the carrots and sweet potatoes through the smallest shredding/grating blade of the food processor. Remove any large chunks. (If you don't have a food processor, you can grate by hand instead).
  4. Put the grated vegetables in a large pan and add the oil and spice mix. Stir well, ensuring all of the vegetables are covered with the oil and spice mix.
  5. Using your hands, compress the mix into small balls approximately 4cm x 5cm each. You should be able to make approximately 15. Spread them out on the roasting tray so there is a bit of space between each. Place in the oven for 40 minutes, turning the tray halfway through.
  6. Place in the oven for 40 minutes, turning the tray halfway through.