- 1 red onion, julienned
- 1 green bell pepper, julienned
- 3 small potatoes (14 oz or 400 g), peeled and grated
- 1 handful fresh cilantro , chopped
- 1 tbsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1/8 tsp cayenne flakes (optional)
- 3/4 cup chickpea flour (90 g)
- 1/2 cup water (125 ml)
- Extra virgin olive oil to taste
- I used a box grater to grate the potatoes, but feel free to julienne them into thin strips if you want.
- Add the veggies, cilantro and spices to a large mixing bowl and stir.
- Then add the chickpea flour and water and mix until well combined. I prefer to use my hands, but it’s up to you.
- Heat some oil in a skillet and drop in spoonfuls of the mixture. Cook over medium-high heat until golden brown (about 2 to 3 minutes on each side).
- Serve immediately with some green chutney or your favorite sauce.
- Keep leftovers in a sealed container in the fridge for 5 to 7 days.
- Feel free to use any veggies, herbs and spices you want.
- If you don’t like spicy food, omit the cayenne flakes or add less. Garam masala is also spicy, so keep that in mind.
- I haven’t made this recipe with no oil, but I think it should work if you bake the pakoras instead of frying them.
- Serving Size: 1/6 of the recipe (using 2 tbsp oil)
- Calories: 199
- Sugar: 5.1 g
- Sodium: 490 mg
- Fat: 6.3 g
- Saturated Fat: 0.8 g
- Carbohydrates: 29.9 g
- Fiber: 5.8 g
- Protein: 6.6 g