Blueprint: Pakoras

Name: Blueprint: Pakoras
Total time: 45 min
Yield: Makes: 24 pakoras
Cuisine: Indian
Ingredients: 2 tablespoons Garam Masala; 1 teaspoon GF baking powder; ½ teaspoon salt, plus more to taste, optional; 2 cups (240 g) chickpea flour (garbanzo bean flour); 1 teaspoon ground turmeric; 5 to 6 cups (445 to 535 g) mixed vegetables (choose as few or as many as you’d like); 1½ cups (360 ml) water; chopped kale, spinach, or mixed greens; thinly sliced cabbage; quartered button or cremini mushrooms; finely chopped yellow onion; shredded beets or carrots; chopped broccoli or cauliflower; diced bell pepper

Preparation info

Makes:
24
pakoras

Difficulty
Easy
Ready in
45 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Those deep-fried veggie fritters you can find at most any Indian restaurant are so good, but they’re also loaded with oil and salt. These baked ones are heavy on the veggies and use no oil! Pair them with Cashew Tzatziki, chili garlic sauce, or a jarred chutney.

Ingredients

2 cups (240 g) chickpea flour (garbanzo bean flour)
2 tablespoons

Asia
India
Side dish
Gluten-free
Vegan

Method

Preheat the oven to 425°F 220°C). Line two baking sheets with parchment paper.
Combine the flour, garam masala, baking powder, turmeric, and ½ teaspoon salt in a large bowl, then whisk in the water. Fold in the vegetables.
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