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

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

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.
Scoop golf ball-siz

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Blueprint: Pakoras

Ingredients

Method

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