Okay, so they look a little strange, but I guarantee they taste amazing. They’re nice and crisp on the outside, soft inside, and have the perfect amount of kick. The chutney is a sweet, minty accompaniment.
This recipe originally called for pine nuts, but I use pumpkin seeds. It works just as nicely and it’s less expensive! But feel free to use pine nuts if you have them on hand.
Veggie Pakora Ingredients:
1 cup red cabbage, chopped and tightly packed
2 Tbsp olive oil
1 garlic clove
1/2 inch fresh ginger
1 Tbsp lemon juice
1/2 tsp cayenne pepper
2 tsp Madras curry powder
1/2 tsp salt
3/4 cup pumpkin seeds, unsoaked
1/4 cup golden flax meal
3/4 cup frozen peas, defrosted
3/4 cup sweet potatoes, chopped into small pieces or grated
1/4 cup diced red onion
1. In a high speed blender process cabbage, olive oil, garlic, ginger, salt, cayenne, curry, and lemon juice until smooth.
2. Blend in pumpkin seeds and flax meal. You’ll need to use the tamper. (If it’s too thick add a splash more of water.)
3. Transfer into a mixing bowl and stir in peas, sweet potato and onion. (At this point you’ll probably think I’m crazy because it looks pretty weird.)
4. Place heaping tablespoons of mixture onto Teflex sheets and dehydrate at 145 for 1 1/2 hours. Turn the temperature down to 115 degrees and continue dehydrating 5 more hours.
Cardamom Mint Chutney Ingredients:
1/4 cup raisins, soaked
1/4 cup water
1/2 a small apple
1 Tbsp fresh mint
1/2 tsp cardamom powder
Process all ingredients in high speed blender until smooth. Serve with pakoras and enjoy!
Our life is the sum total of our choices. We always have a choice.