Use any vegetables in season to make pakoras, an Indian classic, usually made with potatoes and seasonal vegetables.I chose to make courgette pakoras as this vegetable is in season right now. Head straight on to the recipe ♥
I usually train at gym over lunch time, and the people I train with are a friendly, talkative bunch. There is a gentleman there my age who has had knee problems and we got to talking while we are both on the elliptical. He is a chiropractor and when I mentioned who I was seeing he told me to rather come and see him, only because he is cheaper. You might remember that I have had a sore knee but that was not what led me to going to see Jacques. My back was feeling sore and in need of some manipulation, and at gym I asked Jacques if he could see me that afternoon. This is the plus side of training with such amazing people. He fitted me in, between lunch and his next client and he used completely different methods of manipulation to the chiropractor I have been seeing for years. He manipulated my hips and my right foot and when I woke up the next morning, two things were evident. My big toe felt like it had been dislocated, and my knee was 100% better. This has not lasted as I injured it at gym on the following Tuesday. But at least I know now that my knee does not need surgery, and the outer thigh machine is a no go. Another thing I now know is how easy pakoras are to make. I had chickpea flour left over from making pathiri last April and I don’t think the flour will last much longer, as I am sure to make these again soon. I chose to use courgettes as they are in season right now, and we got some really large ones from the farmers market in Sedgefield. I will continue to use seasonal vegetables as and when I make these for weekend snacks.
- Place the flours, masala, coriander, bicarbonate of soda and cayenne pepper into a mixing bowl
- Stir to mix and then add the lemon juice and water
- Combine until smooth
- Stir in the courgette and season to taste
- Place the oil into a small saucepan
- Heat over a moderate temperature to 185° Celsius
- Drop dessert spoon measures of the batter into the oil
- Fry until golden brown, turning once
- Drain on paper towel before serving
- Serve with a sweet chilli dipping sauce
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Blog-checking lines: Vimala was our host for the November daring cooks challenge and she invited us to try our hands at some Indian snacks and treats
What I blogged November 16: