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 spiralised courgettes (zucchini) or shredded cabbage. Serving these golden fritters with a mint chutney, or some Mint and cucumber raita, injects a hint of freshness. If you do not have a spiraliser, just use a julienne peeler to shred the vegetables, or cut them into thin strips.
Makes 12 (enough for 4 as a side)
- Preheat the oven to 230°C, and line a large baking tray with baking 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 spiralised 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.
NB: You may need additional liquid depending on your 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 (Murdoch Books, £18.99). Photography by Sasha Gill.
Sasha’s cookbook, Jackfruit and Blue Ginger, is available to buy now here: https://amzn.to/2B4Cnjn