VEGAN PAKORAS
Vir daardie dae wat jy wonder wat maak ek? Hier is nie vleis in die huis nie, of ek is nou net lus vir iets anders as vleis. Die ‘n heerlike alternatief.👌🤪
These delightful vegan vegetable pakoras are fried to crispy golden-brown perfection and served with a spicy tomato sauce. Enjoy as a snack or a side dish with an Indian meal.
- Pakoras:
- 2 cups green bean mixture, cooked, mashed and well-drained. Make sure it is not watery. (green beans, 1 potato and 1 onion)
- 1 teaspoon salt
- ½ cup cake flour
- 1 egg, beaten
- 2 green chillies finely chopped (or 1 teaspoon dried chilli flakes)
- 1 teaspoon curry powder
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 3 teaspoons (15 ml) baking powder
- oil for frying
- ½ cup brown lentils
- Sauce:
- 2 tomatoes, peeled and diced
- 1 onion, diced
- 1 teaspoon sugar
- salt and pepper to taste
- butter
- 1 teaspoon chopped red or green chilli
- 125 ml water
- 1 tablespoon (15 ml) Maizena
- ¼ cup cold water
Pakoras:
Rinse lentils until water runs clear, boil in water for about 20 min, until al dente. Do not add salt. Once cooked, rinse and keep aside.
Beat egg, add to green beans and mix, add chilli and lentils and mix
Sift the flour, salt, and baking powder together add the spices and mix with green bean mixture to form a soft dough add a bit of milk if too stiff.
Rest mixture in fridge for at least an hour.
Heat oil in a saucepan over medium heat.
Scoop batter into frying oil using a dessertspoon and fry until light brown and cooked through.
Drain on kitchen paper.
Keep warm in serving dish without lid.
Sauce:
Heat butter in a saucepan fry onion then add tomato and cook.
Add 125 ml water, sugar chilli and seasoning, boil until soft.
Use a stick blender to blend until smooth.
Mix ¼ cup cold water and Maizena to form a smooth paste.
Stir in the Maizena paste and boil for a few minutes.
Serve with pakoras.
Recipe and photo: Elize de Kock
