Name: Mixed Vegetable Pakoras
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 0.5 medium red onion ((thinly sliced lengthwise)); 2 cups cauliflower ((or small florets)); 5 whole baby yellow potatoes ((sliced into thin rounds // the flatter they’re sliced, the better // ~½ inch slices // ~1 ½ cups as original recipe is written)); 0.5 tsp sea salt; 1 pinch cayenne pepper; 1 tsp garam masala; 1 tsp curry powder; 2 cloves garlic ((minced)); 2 tbsp minced cilantro; 2 cups chickpea flour; 1 cup water ((plus more as needed)); 0.25 cup neutral oil ((avocado and refined coconut are best)); 2 cups fresh chopped cilantro; 1 medium green chili ((optional // stems + most seeds removed)); 3 cloves garlic ((peeled)); 0.25 tsp sea salt; 1 large lime juice ((~3 tbsp or 45 ml as original recipe is written)); 1 tbsp maple syrup ((plus more to taste)); 3 tbsp water ((to thin)); 2.5 tbsp ripe avocado ((optional // for extra creaminess)); 0.125 tsp ground cumin ((optional))

Instructions

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1

Add red onion (0.5 medium), chopped cauliflower (2 cups), and baby yellow potatoes (5 whole) to a large mixing bowl and season with sea salt (0.5 tsp), cayenne pepper (1 pinch), garam masala (1 tsp), curry powder (1 tsp), garlic (2 cloves), and minced cilantro (2 tbsp). Toss and set aside.
2

To a separate mixing bowl, add chickpea flour (2 cups) and water (1 cup) and stir until a pourable, pancake-like batter is achieved. Then pour over the vegetables and toss to coat. There should be plenty of batter to generously coat the vegetables. If not, mix together bit more batter and pour over the vegetables.
3

If serving with chutney, prepare at this time by adding fresh chopped cilantro (2 cups), green chili (1 medium), garlic (3 cloves), sea salt (0.25 tsp), lime juice (1 large), maple syrup (1 tbsp), water (3 tbsp), ripe avocado (2.5 tbsp), and ground cumin (0.125 tsp) to a food processor or small blender and blend until well combined, scraping down sides as needed. Taste and adjust flavor as needed. Transfer to a serving vessel and set aside.
4

Heat 2 large skillets over medium high heat. Once hot, add enough neutral oil (0.25 cup) to coat the bottom of the pan and let the oil warm. Add the coated vegetables one at a time, grouping the onions together in small bunches so they cook together. Reduce heat to low and cook for 2-3 minutes on each side. If cooking too quickly, reduce heat to medium / medium-low. Repeat.
5

As the pakoras are cooked, placed on a paper-towel-lined serving plate and set in a 200-degree F (93 C) oven to keep warm. Repeat until all pakoras are cooked.
6

Serve with chutney and rice (optional), and garnish with fresh cilantro (also optional). Best when fresh. Store leftovers in a well-covered container in the refrigerator up to 2 days. Reheat in a hot skillet or in a 400 degree F (204 C) oven until warmed through.