Discover a healthy and delicious version of the famous Indian pakoras, specially reimagined for perimenopause. Say goodbye to heavy frying: these vegetable fritters are rich in plant-based protein thanks to chickpea flour and packed with essential nutrients.
The combination of broccoli, ginger , and turmeric offers a true anti-inflammatory boost, while the mango chutney with apple cider vinegar helps stabilize your blood sugar. An explosion of oriental flavors that nourishes your body while being incredibly delicious. They're perfect as an appetizer or as a complete vegetarian meal.
Ingredients
For the vegetables
For the dough
For the green sauce
For the Mango Chutney
Preparation
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Preheat the oven to 200°C.
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To prepare the mint yogurt sauce: blend together all the ingredients: yogurt, lemon juice, chopped mint, coriander or parsley, cumin, ginger, curry, garlic and salt. Set aside.
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Prepare the mango chutney: Blend together the mango, cider vinegar, onion, sugar, ginger, garlic, mustard seeds, cumin, salt and chili. Set aside.
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In a large bowl, mix all the chopped vegetables. Sprinkle with salt and let it sit for 5 minutes: the salt will draw out the water from the vegetables, which will help bind the dough.
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Add all the spices, coconut oil, parsley, and chickpea flour directly onto the vegetables. Mix well with your hands to coat each piece.
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Add the water very gradually. The batter should be thick and sticky, just enough to hold the vegetables together. It shouldn't be runny like pancake batter.
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Place the pakoras on a baking sheet lined with parchment paper.
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Bake for 20 to 25 minutes and turn the small doughnuts over halfway through cooking.
Note
is Apple cider vinegar your best ally for smooth digestion and glycemic index control.
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