Allergy-Friendly Spring Vegetable Pakoras
The earthy, bright and tangy chutney offsets the richness of these golden, Indian-inspired nuggets. Kids and adults equally love these pakoras, which make the perfect afternoon snack or party appetizer. Photo: Andrew Grinton
Deep-frying tips: To avoid excessive greasiness, we recommend using a deep-frying thermometer to gauge when the temperature reaches 350° F; cook in batches to avoid over-crowding, which causes pieces to stick together; if you plan to deep-fry in a pot, make sure it is deep, rising at least 4 inches over the oil in order to avoid splatters.
Makes: 14 pakoras
Free of: gluten and all top allergens
Cilantro Mint Chutney
- 1 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup minced yellow onion
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp apple cider vinegar
- 1 date, pitted and softened in hot water
- 1 tsp chopped serrano or Thai green chili
- 3/4 tsp salt
- 3-4 tbsp water
- 1 1/2 cups garbanzo bean flour (such as Namaste Foods)
- 1/2 cup brown rice flour
- 1 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 1/2 tsp dried fenugreek leaves, crushed (optional)
- 1/2 tsp curry powder
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- Pinch chili powder
- 1 1/4 cups water, plus additional as needed
- Canola oil or other high-heat oil, for frying
- 1/2 cup cauliflower, chopped
- 1/2 cup frozen peas, thawed
- 1 cup thinly sliced yellow onion
- 1/2 cup shredded carrot
- 1 cup baby potatoes, halved lengthwise and thinly sliced
Baking Option: Whisk only 1 cup water into flour mixture for a slightly thicker batter. Drop 2 heaping tablespoons of mixture onto a baking sheet lined with parchment paper for each pakora. Bake at 425° F for 15 minutes, or until golden.
- For chutney, place cilantro, mint, onion, lemon juice, vinegar, date, chili and salt in a blender. Blend until combined, but still slightly chunky, adding water as needed. Transfer to a small bowl and refrigerate until needed.
- For pakoras, in a large bowl, whisk together flours, cumin, salt, turmeric, garam masala, fenugreek, curry powder, garlic powder, ginger and chili powder. Gradually whisk in water until slightly thicker than pancake batter.
- Fill a deep fryer with oil, or a large pot with 4-6 inches oil, and preheat to 350° F.
- Put cauliflower, peas, onions, carrots and potatoes in a medium bowl and toss to combine. Dump vegetables into batter and stir to coat.
- Carefully drop ¼ to ‚Öì cup of vegetable batter into oil for each pakora and fry for 3-4 minutes, or until golden. Carefully remove with a slotted spoon and place on paper towels to drain.
- Serve pakoras with chutney.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes