Vegetable pakora are chickpea flour fritters made with a wide variety of vegetables, they are traditionally served as snacks in India, but can be eaten as part of a meal as well. Chickpea flour is very affordable, a good source of protein, and can be found in many grocery stores (look for Bob's Red Mill), and especially in markets that stock ingredients for Indian cooking. These can be made with virtually any vegetable, just chop it into small bits, throw it into the spiced batter, and bake them on a baking sheet for 7-8 minutes on each side. Freshly chopped cilantro is a nice addition as well. They come out crunchy, savory, and delicious every time. Here these are served with red lentils and rice cooked together into a creamy porridge, a few slices of avocado, and a drizzle of store bought tamarind chutney. You can't beat belly warming dishes like this in the fall and winter. The combination of easy to find spices is both comforting and flavorful, and turmeric gives a significant boost to immunity and fights inflammation in the body.
Broccoli and Onion Pakora (Chickpea Flour Fritters)
Serves 4-6 Prep time: 10 minutes Cook time: 15 minutes
1 cup chickpea flour
1/2 tsp salt
1 tsp cumin
1 tsp turmeric
pinch cayenne pepper
1 cup thinly sliced yellow onion
1 cup finely chopped broccoli
1 1/4 cup water
1. Preheat oven to 450 degrees, lightly oil baking sheet with 1 tablespoon of oil.
2. In a medium mixing bowl, combine chickpea flour with salt and spices and stir well. Add water and whisk together until no lumps remain.
3. Add thinly sliced onion and chopped broccoli to the batter and stir to incorporate.
4. Spoon large dallops onto the baking sheet, spaced about 1-2" apart.
5. Bake for 7-8 minutes on each side, flipping when bottoms of fritters have turned brown and crisped up.
6. Serve with condiment of choice, alone, or over rice.