I am trying so hard to cook a new dish per day. Sometimes, it can happen other days are a bit more challenging. Making pakoras has been on my list for the last week. Who doesn’t love a good hush puppy? The big difference between a pakora and a hush puppy is that this delectable fried ball actually has protein. This vegetable ball of protein is incredible. The source of protein is chickpea flour. Surprisingly, this ball is similar in nature to a hush puppy while being a little spicy instead of sweet. But good luck only eating one!
Ingredients:
- 2 small potatoes
- 1 tsp ginger powder
- 1 – 2 cups chopped spinach
- ½ green pepper chopped
- 1 tsp paprika
- 2tsp methi leaves
- 1 tsp of cumin powder
- 1 ½ tsp coriander powder
- 1 tsp turmeric
- ½ tsp Asafoetida or Heeng
- 1/2 tsp salt
- 1/2 cup chickpea flour (besam)
- 1/2 cup oat flour or rice flour
- 1 tsp Kolhapuri masala
- ½ tbsp lemon juice
- 2 green chilies finely chopped
- ½ tsp baking soda
- ½ – ¾ cup of water
Let’s get started
I avoid eating garlic and onions, which means I need to be creative when making food. Thinking outside of the box, chop 2 small potatoes add them to a medium-size bowl, and mix with 1 tsp turmeric and 1 tsp of ginger powder.
- Now add 1/4 cup of chickpea flower (besam) and 1/4 cup of oat flour (or rice flour)
- Add 1 – 2 cups of chopped spinach, chop half a green pepper finely, finely chopped 2 green chilies to the bowl, and 2 tsp of methi (fenugreek) leaves.
- Now add your spices listed above, 1/2 tbsp of lemon juice, and I would start with a 1/4 to 1/2 a cup of water.
4. I started with 1/4 cup of water and hand mixed everything. It is best if the mixture is thick and almost dry. It should be mixed well enough that there are no dry particles. While looking like the picture to the left.
5. Being a little more health conscious, I typically fry with peanut oil. Set your pan to medium heat and allow the oil to come to temperature. Once the oil is at temperature. Try to create 1 in-diameter ball and place them in the oil. After approximately 1 min rotates the ball. The color should be a golden brown. Evenly cook
each pakora, then place on a napkin to sop up any excess oil. After you have made your batch of pakoras. You can serve it with coconut chutney or a yogurt dip. Please check back later for the coconut chutney.
