Since discovering pakoras, I have been in awe on the various combinations that are available out there.

Of course my parents are under the impression that pakoras are just another name for chilli bites and maybe they are but pakoras just sound so more interesting and yummy.

I came across this recipe in Annabel Langbein’s cookbook and at first I didn’t really want to try it out, seeing as it had broccoli and everything in.

When I busy cleaning out the fridge there right at the back was a head of broccoli that I thought I might as well make good use of instead of throwing it away.

I the original recipe stated that you could use cauliflower but seeing as I was already forcing my parents to eat broccoli without their knowledge and against their will I  didn’t want to push them over the edge and give them cauliflower. I just left it out.

Thanks to my trusty ice cream scoop/cookie scoop I was able to make perfectly relatively equal sized pakoras.

The verdict my parents loved it, my mother couldn’t stop eating and my father well he just couldn’t get his head around the fact that they were pakoras and not chillibites… what can I say when you are old school, you are old school.

Ingredients:

• 2 x cups chick pea flour.
• 2 x cups sparkling water.
• 2 x tsp cumin powder.
• 2 x tsp chilli powder.
• 2 x tsp coriander seeds.
• 1 x cup grated carrots.
• 1 x cup broccoli, chopped.
• 1 x cup frozen peas.
• ½ x cup coriander, chopped.
• 1 ½ x tsp salt.
• Pinch of pepper.
• ¼ x tsp bicarbonate of soda.

Method:

• Mix the flour, water, cumin powder, masala, coriander seeds, cumin seeds together to form a nice smooth batter.
• Mix the in the veg, coriander, pepper, salt and bicarbonate of soda.
• Allow the mixture to stand for 5 minutes.
• Shape into balls and drop into hot oil.
• Deep fry till golden brown.
• Drain on paper towels.