+GF +SF
I love Indian food—especially these shredded veggies that are covered in a thick chickpea flour and spice batter. Be sure to try these with a variety of veggies. —KH
MAKES ABOUT 14 PAKORAS
1 cup (90 g) chickpea flour
1 tbsp (7 g) ground coriander
1 tsp salt
½ tsp chili powder (optional)
½ cup (120 ml) water
1 cup (150 g) thinly sliced onion
1 cup (125 g) shredded carrot
Spray oil (optional)
Mix the chickpea flour, coriander, salt and chili powder together in a large bowl. Add the water and mix. It should be a thick mixture but able to stay together. Add more water as needed.
Stir in the onion and carrot. Line your air fryer basket with perforated parchment paper. Get about 2 tablespoons (30 g) of the pakora mixture and place it on the parchment.
Repeat until you have a single layer. If you want to use the spray oil, lightly coat the tops. Cook at 400°F (204°C) for 5 minutes and turn. Then spray them with oil again, if using, and cook for 5 more minutes.
These are great with the tamarind sauce.