Gluten Free Mixed Vegetable Pakora

Remember when I went on a Pakora making binge, and promised to share the recipes I’d created Yeah. I kinda dropped the ball on that, having gotten overloaded with all sorts of other work to focus on… Anyway, I’m back on it now!

These were my absolute favorite from that evening, a mixed vegetable pakora patty recipe. In general, veggie pakora is a great way to use up stray vegetables in your fridge – Root vegetables like carrots, parsnips, and sweet potatoes, cruciferous veggies like broccoli, cauliflower, etc .. basically anything that’s tasty and kind of sturdy. (Ie: don’t use tomatoes!). For this recipe, I decided to specify amounts – I’d created this to have a great balance in flavors, color, and texture.

Like many of my recipes, this works up quickly and easily, producing a highly addictive end product. Expect a “pakora coma” after snarfing these babies.. which go great with my cilantro-mint chutney.

Enjoy!


Veggie Pakora

Vegetable oil for deep frying
1 1/4 cup garbanzo flour
1/4 cup white rice flour
2 tsp salt
1.5 tsp hot curry powder
1 tsp cumin
1/4 tsp baking powder
1 cup water
1 cup finely chopped broccoli
1 cup peeled, finely chopped yam or sweet potato
1 cup finely chopped zucchini
1 cup finely chopped onion
1-2 finely chopped jalapenos
1/2 cup cilantro

Start heating your vegetable oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

In a large bowl, combine flours, salt, spices, and baking powder. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.

Mix in remaining ingredients, making sure that everything is evenly coated with the batter.

Use an ice cream scoop or two spoons to carefully scoop small amounts (1/4 cup or less) of batter into the preheated oil. Fry for a few minutes on each side, until patties are golden brown. Use a slotted metal spoon to transfer cooked patties to paper towels.

Serve hot, with with cilantro-mint chutney.

Interested in Gluten-free cooking and baking? You’ll LOVE my latest cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

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Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

2 Responses to “Gluten Free Mixed Vegetable Pakora”

  1. April 4, 2013 at 3:46 pm #

    These veggie pakoras look incredible, Marie. I can’t believe that they’re also egg-free & dairy-free. Thanks!
    mel mccarthy recently posted..Free 3×4″ Journal/Filler cards (Silhouette cut file & other formats).

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