Everyone’s kitchen
Razia and Farzana’s pakora platter
Chia pudding
Harvest of the day: apples, chives, coriander, spinach
Pakora platter
(onion pakora, potato pakora, aubergine pakora, dal pakora and cauliflower pakora)
Ingredients
For the dough
- 3/4 cup Gram flour
- 1/4 Rice flour
- 1 cup lukewarm water
- 1 egg or 1 tbsp chopped tomatoes
- Paprika 2 tsp, turmeric 1 tsp, salt 2tsp, cumin 2 tsp, fenugreek 1 tbsp
Fresh coriander, chopped
Vegetables
Baby spinach, chopped – Aubergine, sliced – onion, finely sliced, potato, grated, cauliflower, florets – courgette, grated
Method
Add the oil and put the deep fryer on full heat
Chop and slice all vegetables and keep them separately.
Mix the ingredients for the dough. Add more or less water depending on consistency. You might have to do more than on batch of dough, depending on the quantity of vegetables you are chopping.
Mix the vegetables and the dough together, coating all surfaces of the vegetables.
Add to the frying oil and wait a few minutes until brown.
Taste and add more spices/salt if needed.
Chia pudding (x4)
How to Make Chia Pudding
Ingredients
- 330ml almond milk, cashew milk or coconut milk, (or more for thinner texture)
- 85 g chia seeds
- Optional
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- fresh fruit, nuts and seeds
Method
Add the chia seeds and milk (along with optional sweeteners) to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel.
Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.
Stir the chia pudding before serving and add your favourite fruit, nuts, seeds and spices.
Grow Dundee 