These pakoras are melt-in-your-mouth gorgeous and very versatile. You can substitute any of the vegetables here for whatever you have on hand, such as spiralized zucchini or shredded cabbage. Serving these golden fritters with mint chutney, or some mint and cucumber raita injects a hint of freshness. If you do not have a spiralizer, just use a julienne peeler to shred the vegetables, or cut them into thin strips.
Makes 12 (enough for 4 as a side)
Note: You may need additional liquid depending on the quality of chickpea flour. If your batter is too thick – add a little more plant milk, a tablespoon at a time, until you get a thick but flowing batter. Add more seasoning as required.
Credit for the recipes are Jackfruit and Blue Ginger by Sasha Gill.
Photography by Sasha Gill.