Sweet potato and onion pakoras

Sasha Gill

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)

  1. ¾ cup chickpea flour
  2. ¼ cup rice flour
  3. 1½ teaspoons cornflour
  4. 2 teaspoons garam masala
  5. ½ teaspoon ground turmeric
  6. 1 teaspoon ground cumin
  7. ¼ teaspoon chili powder
  8. 1/4 inch ginger, finely chopped
  9. ½ teaspoon salt
  10. ¼ teaspoon black pepper
  11. ½ cup plant-based milk
  12. 1 white onion, peeled and spiralized
  13. 1 sweet potato, peeled and spiralized
  14. oil, for brushing
  15. mint leaves, Mint or Mango chutney, to serve

  • Preheat the oven to 450°F, and line a large baking tray with parchment paper.
  • Sift all the flours into a large bowl and add the spices, ginger, salt, and pepper. Gradually add the plant milk, whisking as you go, until no lumps remain. Fold in the spiralized onions and sweet potatoes.
  • Use a large spoon to drop dollops of batter onto the prepared baking tray, trimming off any strands with scissors, if necessary. Bake the pakoras for 15 minutes, then lightly brush the tops with oil and return to the oven for another 5 minutes until they are golden and firm.
  • Let the pakoras cool slightly before serving with mint leaves and chutney.

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.

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