Everyone seems to be talking about getting fit and going on a diet in January. I’m a believer in “there’s no time like now”. Instead of stuffing your face on the premise that you’ll stop stuffing your face 1 January and go cold turkey on everything that facebook tells you is “bad”, why not start being mindful of what you put in your gob now. Pick 1 or 2 days in the week to be a complete pig. Do it and get over it. No judgement, no guilt. 1 or 2 days is unlikely to do any massive damage and it certainly shouldn’t pile the pounds on. For the rest of the week, be good. If someone offers you a top of your wine or an extra bottle of beer or an extra mince pie, have it. Just don’t go over the score these days. Limit yourself. You gave yourself permission to have 1 or 2 days of piggery. So have 1 to 2 days of piggery and the rest in moderation. Easy peasy!
Now for the recipe.
Pakora is one of my husband and I’s go to quick and easy nibbles for a Saturday night. I love to whip it up when we have guests too. You can basically make a great big bowl of the dough in advance and then pop it in the fryer when the guests arrive. It smells so good and it’s delicious served with mango chutney or a spicy mango jam.
- 100g of gram flour (available in the Indian section of the grocery store)
- 1 medium onion (course chop)
- 3 cups of chopped broccoli
- 3 cups of chopped cauliflower
- 1 tsp of salt
- 2 tsp of garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/4 to 1/2 tsp of chilli flakes
- 1/4 tsp ground black pepper
- Handful of chopped cilantro
- Coconut oil to fry
- Add all of the vegetables to a bowl.
- Sprinkle all dry spices over the vegetables. Add the cilantro and the flour. Use your hands to coat the vegetables in the spices and flour.
- Add water to create a thick batter that coats the vegetables.
- Heat your oil and drop in a little of the batter to try.
- The pakora should be brown and it should rise to the surface. Test and season of need be before cooking all of the batter.
- Drain and serve with mango chutney or jam.