Pakoras, Bhajis, Fritters…. what do you call them? So many names, so many different types of veg you can add inside! Usually associated with Indian Cuisine, but we also make them in Zanzibar too. I must pay homage where credit is due and say that these were most definitely influenced by the Indian Culture in Zanzibar. But we totally introduced them to the Coconut & Coriander dip!
If you can handle the couple of hours of having our kitchen smell of fried onions, these are by so worth it.
Best part is, they please everyone. Whether you are a meat eater, vegan or gluten free these are for the win!
If you want a full guide on how to do them, check out my video on YouTube. Ps, this recipe will make yo so many! So maybe half it if it’s for yourself or a small group. But they do keep well in the fridge and freezer!
Combine everything except the water in your bowl and mix well.
Slowly add your water and begin to mix together till everything binds.
Only add more water if there is still lots of flour that is dry.
You are looking for a slightly runny thick paste consistency.
He up a least a litre of oil in a deep pan or wok and then using an ice cream scoop, your hand or some table spoons you want to drop in your batter and allow them to fry till golden brown.
Once ready place on tissue paper, to soak out any excess oil.
For the chutney, place all your ingredients in a blender and blitz till it is smooth.
Then dip your pakoras in your chutney and enjoy!
2 cups of chickpea flour
1 cup of water
Half a handful of Coriander (Chopped Finely)
2 tsp Turmeric
1 tsp Salt
2 Onions (Chopped into small pieces )
350g Broccoli (Chopped into small pieces)
3 Carrots (Grated)
Coriander & Coconut Chutney
Handful (large bunch) Fresh Coriander
3 Fresh Lemons or 4-5 TBSP of Lemon Juice
Good pinch of Salt
250g Desiccated Coconut
100ml - 200ml of Boiling Water