This is a super simple, plant-packed & nutritious side dish or snack. Pakoras are usually fried in tonnes of oxidised oil, making them inflammatory and very pitta provoking from an Ayurvedic perspective.
These little balls of yum are baked and use zero oil, so they’re especially beneficial for anyone experiencing excessive inflammation, lethargy, heaviness, sluggish digestion, an acne breakout, or very oily skin.
I usually use a lot of coconut oil & butter in cooking because it’s so incredibly important for nourishing hormone health, so would recommend serving these alongside a nice warming curry you’ve used ghee, butter or oil in, especially if you’re not experiencing any of those issues listed above. It’s all about balance!
Try the recipe & let me know what you think. Any leftovers work well in packed lunches throughout the week.
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INGREDIENTS
Makes roughly 10-12 pakoras
- 2 medium potatoes, grated
- 1 large handful dark leafy greens (kale / spinach / chard) shredded
- 3 tbsp chickpea flour
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp fennel seeds
- 1/2 tsp turmeric
- Generous pinch of salt & pepper
- 2 tbsp water
METHOD - Pre heat the oven to 200C
- Add all ingredients to a large bowl & mix to combine
- Make sure your hands are slightly damp, then start to roll the mixture into balls (a little larger than a golf ball size)
- The mixture seems too dry or too wet, add more flour or water accordingly
- Place on a baking tray in the oven & bake for 15-20 minutes or until golden brown
- We enjoyed these dipped in chutney as a side dish to an iron-rich, yang-boosting lamb curry cooked on the bone to preserve maximum nutrients & to get that all important bone marrow goodness.
Let me know if you try this recipe!
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