Indian vegetable pakoras

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.

Preparation time: 30 minutes

Cooking time 25 minutes

Rest time: 5 minutes

Total time 1 hr

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Ingredients

For the vegetables

2 chopped onions
100g chopped of broccoli, finely
1 handful of fresh or frozen spinach, roughly chopped.
1 finely chopped red bell pepper
1 carrot, cut into small dice
2 cloves of chopped garlic
2 cm of grated ginger
80g ( of peas fresh or frozen)

For the dough

150g of chickpea flour
1 tc of turmeric.
1 tsp of ground or whole cumin seeds.
1 tsp of ground coriander.
1 pinch of black pepper
1/2 tsp of garam masala
1 pinch of baking soda.
1 tbsp coconut oil
1 tsp chili powder (optional)
Salt to taste.
100 ml of water
2 tablespoons of chopped parsley

For the green sauce

1 handful of mint leaves
1 handful of fresh parsley or coriander
1 clove of garlic
2 cm of chopped fresh ginger
1 teaspoon of cumin
1 juice lemon
1/2 tsp chili powder (optional)
1 skyr
Salt

For the Mango Chutney

1 mango ripe (cut into small cubes)
1/2 onion finely chopped red
50 ml of apple cider vinegar (helps regulate blood sugar)
1 tbsp coconut sugar.
2 cm of ginger, grated.
1 clove of chopped garlic.
1/2 tsp mustard seeds
1/2 tsp cumin
1 pinch of chili pepper (optional)
1 pinch of salt.

Preparation

1
Preheat the oven to 200°C.
2
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.
3
Prepare the mango chutney: Blend together the mango, cider vinegar, onion, sugar, ginger, garlic, mustard seeds, cumin, salt and chili. Set aside.
4
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.
5
Add all the spices, coconut oil, parsley, and chickpea flour directly onto the vegetables. Mix well with your hands to coat each piece.
6
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.
7
Place the pakoras on a baking sheet lined with parchment paper.
8
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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