VEGAN GF PAKORAS

VEGAN GF PAKORAS

This recipe is awesome. I love pakoras but sometimes buying authentic vegan ones can get pricey.  Luckily most indian food is actually vegan. Its always my go to restaurant when i'm in a town I don't know. There's always tons of vegan option on the menu and if you ask a waiter about vegan options they always know what youre talking about. Dont you just hate when you ask a waiter about vegan options and they give you a confused look and you have to explain yourself? I know I do. I always have an uneasy feeling afterwards like they didn't understand and I'm eating something vegetarian. Thats why I love homemade everything! You know exactly what's in your food, where its from and how its cooked. Plus its so rewarding when you make something as delicious as pakoras. Serve these with mango chutney and you will think you died and gone to heaven. Its an awesome recipe to make if you're having people over because it makes tons! I made mine pretty big and it made 20 so im sure you could make them a little smaller and make 40! These store great in the fridge too. Just put the leftovers in a tupperware and fry it in a frying pan with a little oil to reheat. They will last up to 7 days in there. I hope you love spicy!  Enjoy my vegan pakora recipe.

Recipe                                         

Batter
GLUTEN FREE
2 cups garbanzo bean flour
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons pepper
3 teaspoons turmeric
6 tablespoons curry powder
1 1/2 teaspoons ground mango powder
2 teaspoons cumin
2 teaspoons coriander
1 cup water


Vegetables
1 head of cauliflower, finely chopped

1 can of sweet peas
half a white onion, finely chopped
4 potatoes, peeled, grated
1 big handful of spinach, finely chopped

Steps
Preheat your oven to 400 F. Oil your baking pan. Make sure there's lots of oil in your pan. Cut your cauliflower,onion and spinach. Peel and wash your potatoes. Grate your potatoes fine. Makes sure everything is cut pretty small. This helps it all stay together better. Once your vegetables are all washed and ready, combine all of them  together in a large bowl. Time to start your batter. Combine all your dry ingredients together in a medium sized. Stir together with a fork to make sure there's no clumps. Add the water slowly. Keep stirring with the fork while adding the water. It should be like the consistency of pancake batter. If its too thick, add some more water one tablespoon at a time. If its too watery add more garbanzo bean flour one tablespoon at a time. Once your batter is the right consistency pour it into the bowl of vegetables. Stir everything together really well. Make sure all your vegetables are covered in some batter. Using a big spoon, take out large scoops of the mix. Make sure to let any excess drip off. Then place it on your place. It might seem a little runny but it bakes together great! Repeat this until your bowl is empty. You can choose the size of the pakoras as you please but try to keep it uniform so they all bake evenly. Place in the oven. Bake for 10 minutes then flip them and bake for another 10 minutes.

If they stick a little just flip them gently. Allow them to cool for 10 minutes then serve with chutney!