Paleo pakora is crispy, golden, battered, and pan-fried vegetables with awesome flavor. They’re similar to a classic onion ring but somehow better. And you can use just about any vegetable you have on hand. However, I’ve found this combo to be best. Lets jump over to this awesome recipe..
Ingredients
PAKORAS
- 1/2 medium red onion (thinly sliced lengthwise)
- 2 cups chopped cauliflower (or small florets)
- 5 Baby potatoes (thinly sliced)
- 50 gm paneer (cubes small/lengthwise slice)
- Salt as per taste
- Lal mirch powder as per taste
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 2 Tbsp chopped corriander leaves
COATING
- 2 cups chickpea (aka besan or gram) flour
- 1 cup water (plus more as needed)
OIL FOR COOKING
- 1 cup oil for frying
Method
- Add onion, cauliflower, paneer and potato to a large mixing bowl and season with salt, red chilli powder, garam masala, cumin powder and chopped coriander. Toss and set aside.
- To a separate mixing bowl, add chickpea flour and water and stir until a pourable, pancake-like batter is achieved. Then pour over the vegetables and toss to coat. There should be plenty of batter to generously coat the vegetables. If not, mix together bit more batter and pour over the vegetables.
- Heat 2 large skillets over medium high heat. Once hot, add enough oil to coat the bottom of the pan and let the oil warm. Add the coated vegetables one at a time, grouping the onions together in small bunches so they cook together. Reduce heat to low and cook for 2-3 minutes on each side. If cooking too quickly, reduce heat to medium / medium-low. Repeat.
- Serve these hot pakoras with chutney of choice.
You can also try our Other recipes like paleo pizza, weight loss roti, Paleo roti, Paleo chicken masala etc
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