Vegetable pakoras with non-dairy rice drink – 100% BIO

Vegetable pakoras with non-dairy rice drink – 100% BIO

Bio
Vegetarian
Share it

Ingredients

For the vegetable pakoras
*
Oil for frying
150
ml non-dairy rice drink
120
g chickpea flour (or rice flour)
1
red onion
80
g sweet potato
1/2
leek
1/4
Hispi cabbage (sweetheart or pointed cabbage)
1/2
red pepper
1/2
green pepper
1/2
teaspoon cumin
1/2
teaspoon ground coriander
1/2
teaspoon garam masala
*
Salt & black pepper
For the sauce
2
avocados, peeled and stoned
1/2
red pepper
1
teaspoon olive oil
2
tablespoons soya yoghurt
*
Salt & black pepper

To make the pakoras, start by finely dicing all the vegetables.

In a bowl, mix together the rice drink and flour until you have a smooth batter.

Next stir the diced vegetables into the batter.

Season with the cumin, coriander, garam masala and add salt and black pepper to taste.

In a frying pan heat the oil for frying.

Make the pakoras by shaping the batter into little balls and then place them in the oil. Turn them over from time to time until they turn a golden brown and are cooked through.

NATURE ELEMENTS TIP : to turn this classic Indian dish into a low-calorie recipe, all you need do is bake the vegetable pakoras in the oven.

To make the sauce, finely dice the red pepper and then blend with the avocados.

Add the olive oil, soya yoghurt and salt and pepper.

Keep the sauce in the fridge until ready to use.

NATURE ELEMENTS TIPS : serve these vegetable pakoras with their sauce as finger food and they are bound to be a great success when you entertain in spring!

Share it

Nos autres recettes

Tagliatelle, Sautéed Chicken and Seasonal Vegetables with Coriander & Wasabi Tamari Sauce – 100% BIO

Soy Kebabs with Peking-Style Sauce – 100% BIO

Apéritif Triangles

Raw Cauliflower Tabouleh