Baked Veggie Pakoras
1/2 cup Red Onion (thinly sliced)
1 Yellow Potato (medium, peeled and grated)
1 Carrot (medium, peeled and grated)
1/2 tsp Sea Salt
1/4 cup Cilantro (roughly chopped)
1 Garlic (clove, minced)
1 tsp Ginger (fresh, minced or grated)
1 tsp Curry Powder
1/4 tsp Baking Powder
1/4 cup Chickpea Flour
1/4 cup Brown Rice Flour
1 tsp Coconut Oil (melted!)
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
Add the onion, potato, and carrots to a mixing bowl and season with the salt. Mix to combine. Set the mixture aside for 10 minutes to rest.
To the same bowl, add the cilantro, garlic, ginger, curry powder, and baking powder and mix to combine. Add the chick pea flour and stir until a loose dough forms.
Form the mixture into equal-sized balls, one to two inches in diameter. Place them onto the baking sheet and gently flatten.
Bake for 11 to 13 minutes or until browned on the bottom. Remove from the oven and lightly brush the top side with some of the coconut oil before flipping over and lightly brushing the second side with the remaining coconut oil. Return to the oven and continue baking for six to eight minutes or until browned and crispy.
Allow the pakoras to rest on the baking sheet for five minutes then divide between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days
Serving Size: One serving is equal to three pakoras.
More Flavor: Add other dried herbs and spices to taste.
No Curry Powder: Use a combination of turmeric, cumin, chili powder, and black pepper instead
Serve it With: Spicy cilantro chutney, tamarind chutney, or a yogurt-based sauce for dipping.
From Suja's Kitchen to your kitchen. Enjoy!