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Sweet Potato Pakora Recipe (Gluten & Dairy Free)

Updated: Mar 30

These are my Sweet Potato Pakora’s. Totally delicious, easy to make, and just a handful of ingredients. These are gluten, dairy and egg as well as being suitable for vegans.


Perfect for healthy lunches served with salad or in wraps or as a burger, for lunchboxes, snacks, side dishes and perfect with curry.


The vegetables can often be easily swapped and adapted to use up vegetables in the fridge with things such as onion, courgette, butternut squash etc.



Sweet Potato Pakora Recipe


Ingredients

• 1 large carrot

• 1 large, sweet potato

• ½ head of cauliflower

• 1 large onion

• 2 large garlic cloves


Other

• Coconut Oil for Frying (Biona Coconut Cuisine has no coconut flavour)


For the Batter

• 2 cups of gram flour (chickpea flour)

• 150-180ml water approx

• 1 tbsp fresh curry paste (to taste) or curry powder

• 2 tsp cumin seeds

• 2 tsp ground coriander

• ½ tsp paprika

• 1 tsp turmeric

• Generous pinch of salt and pepper

• Optional: Fresh Chilli or Fresh Coriander


Please note adapt these to your taste buds as you may prefer these milder or spicier and these spice quantities can act as a starting point to make it your own.


Method

  1. Put the dry batter ingredients to a large bow & stir together.

  2. Add the fresh curry paste and slowly add the water to create a thick batter (you may or may not need all the water).

  3. In a food processor or using a grater blade – grate the vegetables, onion and garlic with a coarse setting. If you would like a finer pakora you can blitz the vegetables until corse.

  4. Mix in the vegetables into the batter ensuring they are coated.

  5. Heat the coconut oil in a large heavy based frying pan. Make small patties from the mixture about 4cm wide or if you refer make small balls for bite sized chunks. Fry off slowly on a low to medium heat until golden and then flip to do the other side. These would also be great cooked in an air fryer or alternatively in the oven coating in a little oil to crisp them during cooking.

  6. Drain off excess coconut oil on a kitchen towel.

  7. These can be eaten hot or cold and also freeze well.


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