Vegetable Pakoras

Ingredients

1 tbsp ghee
2 tsp coriander seeds
red chili flakes to taste
1/2 cup chickpea flour or gram flour
1 cup water (adjust as necessary)
1/4 cup lemon juice
1 tsp turmeric
1 tsp cumin powder
1 tsp ginger powder
salt and pepper to taste
1.5 cups red potatoes thinly sliced
1 chopped white onion
2 cups chopped spinach
1/2 cup chopped cilantro
ghee for frying

Directions

1. Heat ghee in a medium-sized skillet over medium-high heat. Add the coriander seeds and red chili pepper flakes. Cook, stirring constantly until the spices are toasted and fragrant.

2. In a medium sized bowl combine the chickpea flour, water, lemon juice, turmeric, cumin, ginger, salt and pepper, to make a smooth batter.

3. Gently fold the sliced potatoes, onion, spinach, cilantro, and toasted spices from step 1 into the batter.

4. In a saucepan, heat the frying ghee over medium-high heat. When hot, use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on kitchen towel.

5. Serve with Creamy Cilantro Sauce.

Notes

This dish is warming and perfect for the winter weather.

It can be served as an appetizer for a holiday dinner or as a party finger food (maybe with a cup of Ayurvedic Chai)!

Dosha Type

Pitta should leave out the garlic, onion, and red chili flakes.

Vata and Kapha can add more generous amounts of the spices.The spices make it easier to digest for vata and kapha.

Anything deep fried is kapha and pitta aggravating. The heavy, oily nature of fritters make them a food that is opposite in nature to vata’s light, dry qualities. Which is why these are recommended in vata season and early winter.

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