Serves: 4 as part of an Indian meal.

Prep Time: 5 minutes.

Cooking Time: 10 minutes.

Dietary Style: GF. Veg.

DF / Vegan Sub: egg replacement.

I really do love pakoras. They are a snack with ballast and weight and deliciousness, that are rich but not “junk food”. These sweet potato pakoras transform a humble vegetable. The Cumin Seed Masala works beautifully in this dish because of its strength and also its powerful digestive properties.

INGREDIENTS

  • 1 sweet potato, grated
  • 1/2 cup besan flour
  • 1 egg
  • 2 tbsp milk
  • 2 tsp Cumin Seed Masala
  • 1.5 cups vegetable oil
  • 1/2 cup mustard oil

  1. In a large bowl, mix together the grated sweet potato, the besan flour, and the Cumin Seed Masala.

  2. In a separate bowl, crack the egg and whisk with the milk until well combined.

  3. Tip half the egg and milk mixture into the bowl of sweet potato and spice and mix well with your hands. If it is a little wet, add a little more besan flour or sweet potato.

  4. Wet your hands and form small flat patties of the pakora mix and place on a plate, ready to fry.

  5. In a heavy bottomed pot, deep fryer, or cast iron wok, heat both the vegetable oil and mustard oil. Once hot, fry the pakoras a few at a time. Let the pakoras alone in the oil until they form a crust and flat to the surface before flipping them so that they don’t stick to the spatula.

  6. Drain on paper towel. Serve with raita.

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CINNAMON MASALA PANEER