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)
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