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Vegetable pakoras

Special Diets

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Vegetable pakoras
A mild-spiced bitesize selection of tasty veggie pakoras with a fresh, light dip.
Serves
10
Prep
15 minutes
Cook
15-20 minutes
Each 105g serving contains (excludes serving suggestion)
KCal
106
Carbs
8.9g
Fibre
2.5g
Protein
5.1g
Fat
5.0g
Saturates
0.4g
Sugars
3.0g
Salt
0.17g
Ingredients

Ingredients

For the vegetables:
1 red pepper, chopped into chunks
1 courgette, chopped into batons
1 red onion, chopped into wedges
200g cauliflower, in florets
For the dip:
50g fresh coriander, finely chopped
1 tsp cumin seeds, lightly crushed
150g 0% fat natural yogurt
For the batter:
100g gram flour
1 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
1 tsp ground cumin
1 green chilli, finely chopped
half tsp bicarbonate soda
100ml water
400ml rapeseed oil
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Method

Method

Recipe tips
  • 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.
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