Root veg pakoras

Name: Root veg pakoras
Total time: 1200 s
Yield: 8 servings
Cuisine: British
Ingredients: 1 red onion; 1 carrot; 1 parsnip; 1 fennel bulb; 4 tsp medium curry powder; 3 tsp cumin seeds; 2 tsp Nigella seeds; Juice of half a lemon; Small bunch of coriander; 200 g gram flour; 1 litre vegetable oil

Clare Knivett @Knivett

Bristol

Spice up your lunch time with root veg pakoras, add to wraps, enjoy as a snack or top soups and curries.

Clare Knivett @Knivett

Bristol

Spice up your lunch time with root veg pakoras, add to wraps, enjoy as a snack or top soups and curries.

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Ingredients

20 mins

8 servings

1red onion
1carrot
1parsnip
1fennel bulb
4 tspmedium curry powder
3 tspcumin seeds
2 tspNigella seeds
Juice of half a lemon
Small bunch of coriander
200 ggram flour
1 litrevegetable oil

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Steps

20 mins

1

Peel and grate all the vegetables and place in a large mixing bowl
2

Add the spices, fresh coriander lemon juice, season well and stir well to combine
3

Stir through the gram flour, then slowly add enough cold water to create a paste that coats all the vegetables, about 100-150mls
4

Place the oil in a medium saucepan over a medium heat until it reaches 180c, then add dessert spoon sized portions to the hot oil
5

Do this in batches so the oil temperature doesn’t drop too much. Cook for 3-4 minutes turning often until deep golden brown. Drain on kitchen roll and enjoy

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Clare Knivett @Knivett

on February 23, 2022 13:30

Bristol

A passionate cook who loves to make and share food with others for any occasion. Interested in cooking with the seasons and learning about world food.