pakora with a sweet chilli dipping sauce

This is a great option for anyone in a gluten free rut! Most vegetables can be substituted, but onion is key.

pakora with a sweet chilli dipping sauce
  1. 2 cups chickpea/garbanzo bean flour
  2. 2 teaspoons kosher salt
  3. 1 tablespoon ground coriander
  4. 1 teaspoon ground cumin
  5. 1 teaspoon ground turmeric
  6. 2 onions, halved and thinly sliced
  7. 1 potato
  8. optional: cilantro
  9. sunflower or oil of choice for deep frying
Dipping Sauce
  1. 1/4 cup rice wine vinegar
  2. 4 tablespoons sugar
  3. 1 teaspoon whole dried chilis, ground
  1. Add all the dipping sauce ingredients to a small pan with 2 tablespoons of water. Gently bring to the boil, stirring. Boil for around 5 minutes until slightly reduced. Chill.
  2. pakora flour and spices
  3. Parboil potato in boiling water until cooked but not mushy. Mix garbanzo flour with spices, optional cilantro and 1 cup room temperature or warm water. Add onion and potato. Fry around a tablespoon for each pakora, at 375F until dark golden in color. Serve warm with dipping sauce.

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2 years ago

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