- Due to the fact that the pakoras are fried, they are meant as an occasional treat.
- To make sure that the pakoras are not too fatty, the oil needs to be hot enough – in this case, 180ºC. This way, the cooking time will be less and the vegetables won’t be in the oil for very long. Using a cook’s thermometer is a good way of making sure the oil is at the right temperature.
- It’s possible to use a recipe for baked pakoras to reduce the amount of fat, but you need bigger pieces of vegetable chunks and a thicker batter. This way, the pakoras will hold together better.
- Make sure you use the right type of oil – and avoid ghee or dripping. Use rapeseed oil, as it’s better for the cooking process and is an unsaturated fat. Olive oil isn’t suited to frying.
- You could use most vegetables in this batter – try broccoli, aubergine, carrot sticks, spring onions, asparagus, baby corn or mushrooms.
We use these symbols throughout our recipes to make it easier to choose recipes to suit you. However, this information should not replace specific advice from your healthcare professional.
Nutritional information explained
The carb values of these meals relate to the total amount of carbs from all ingredients. If you are carb counting, you may not need to include them all in calculating your insulin dose. Speak to your healthcare team if you're unsure.
Traffic light symbols / colours
- Red = high
- Amber = medium
- Green = low
Traffic lights for these recipes are determined by the whole portion size. Comparison of the traffic lights for different recipes should be based on 100g of each portion.