I love Asian-style vegetarian food, like these utterly delicious spicy Indian fritters (pakoras).
Traditional pakoras are usually made with ordinary potatoes but I wanted mine to be healthier so I am using sweet potatoes instead. Pakoras are gluten-free as the vegetables in these fritters are bound together with chickpea (gram/besan) flour.
I brown the fritters in a frying pan before placing them on a baking tray and finishing them off in the oven.
Spicy Indian Fritters (Pakoras):
1 tablespoon coconut oil
1 medium-sized red onion, finely chopped
2 garlic cloves, crushed/minced
thumb-sized piece of fresh ginger, peeled and finely grated
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon each of ground chilli powder, ground cloves, ground turmeric, black pepper and ground cinnamon
1 teaspoon sea salt
150g, 1 cup chickpea (gram) flour
1 large sweet potato, 350g, coarsely grated
75g, 1 tightly packed cup spinach, chopped
a large handful fresh coriander (cilantro), leaves and stalks, chopped
50 ml, 0.2 cup cold water
150ml, 3/4 cup, natural Greek-style yogurt
¼ cucumber, finely chopped
1 clove of garlic, crushed/minced
10 mint leaves, finely chopped
juice of ½ lime
pinch of sea salt and black pepper
Serve the pakoras with your choice of accompaniment.
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