I intend to present a series of GF/CF recipes showing a range of naturally GF/CF dishes from around the world. This recipe was told by one of the many parents I have met, originating from India. Pakoras are fried chick peas-flour based vegetables or meat snack. This is perfect served as a starter, snack, to take cold in a lunch box, or served for lunch with a salad. They can be prepared in advance and frozen. Pakoras are commonly served in Indian restaurants as starter and are an integral part to Indian, Pakistan, and Punjabi cuisine. Funnily enough Pakoras are very popular in Scotland where they even exist as a variety called haggis pakoras commonly found in chip shops and served guess with what? yes chips. No wonder Scottish people have one the lowest life expectancy! That means that basically you can put almost anything in it, but I would not try Mars bars though.

From Wikipedia: Pakoras are created by taking two or three ingredients, such as chicken, onion, eggplant, potato, spinach, cauliflower, tomato or chilli, dipping them in a batter of gram flour and then deep-frying them. The most popular varieties are palak pakora, made from spinach, paneer pakora, made from paneer (soft cheese), and pyaz pakora, made from onion. When onions, on their own, are prepared in the same way, they are known as onion bhujia or bhaji.

No need to add that panerr Pakora is not GF/CF.

Here I have used basically what I had in my kitchen at the time, spring onions, red pepper, ladys fingers or okras (a variety of a banana! Hey, we learn every day- you can find this in Indian shops, also North African/ Middle East and in UK in most supermarkets, usually fresh- In North African shops, commonly also found frozen, a good one to have in your freezer at all time). I have also used spinach, and almost cooked (boiled) potatoes, and same for the cauliflower. I have done so to be sure that the vegetables are thoroughly cooked even with a few minute-long fry. The spices I have used were chilli (about 1 tea spoon for that amount of batter- but it was barely hot, use to preference), turmeric (good anti-inflammatory), I used also 1 tea spoon of garam masala, but I dont think this is typically done. Of course you can use also fresh green chilli as vegetable. If you use ½-1 tea spoon of baking soda, the batter will rise more when frying and the pakora will remain more composed all together. Which ever way you prefer, it tastes good either.

Chick pea flour was easily at least 2 cups and I used the water needed to make a smooth slightly thick batter, not as runny as what you would do for a pancake. Ill measure what I do next time. (I think ½ volume of water compared to the volume of flour).

Let me know what you make of it!

One more thing: I didn't see my son wanted a drink of water at the end- he didn't say and nobody saw it! Feel very bad now.

Music: The Cinematic Orchestra- Live at the Royal Albert Hall, 2007- To build a home.

Another GF/CF recipe for bread on youtube:

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