Crispy Leeks Pakora
Gluten free, vegan, nut free appetizer to start off a great conversation.
Equipment
- frying pans.
- baking trays
Ingredients
For the batter
- 1 cup instant bajji mix ( pakora mix)
- 3/4 cup water ( use as required)
for the leeks
- 1 cup leeks thinly sliced with the tender leaves
to fry
- 2 cups cooking oil for deep frying
to serve
- 1/2 cup green chutney
Instructions
- Wash clean and thinly slice the green and the white portions of the leeks to obtain a cup of leeks. Set aside.
- In a mixing bowl add the instant bajji / pakora mix and mix well. Add a little water at a time and mix together to create a lump less batter.
- Add the sliced leeks into the batter and mix well. The batter is now in a honey consistency, not pouring.
- Heat oil to moderately high in a wok ( try and use less oil at a time so you dont recycle the oil).
- Drop spoon fulls of the batter into the hot oil.
- Deep fry on one side, flip over and fry the other side.
- When golden brown and the bubbles around each spoonful of batter have reduced considerably, the pakoras are ready.
- Remove and place to drain on adsorbent paper.
- Serve warm with green chutney and chai.
Notes
Baked leeks pakora
Preheat the oven to 180 (not fan-forced).
The baked pakoras need a bit less runny batter, so reduce the water to form a thick batter (about half cup water) based on the ingredients given above.
Add a tbsp of oil to this batter and then add the leeks. This gives a crispy pakora.
Spray a sheet pan with oil, drop spoonful batter on the sheet pan with enough spreading space between.
Bake for about 10 minutes and brush them with a bit of oil.
Bake them again for about 10 more minutes and they are ready to serve.
Nutrition
Calories: 180kcalCarbohydrates: 21gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 216mgPotassium: 305mgFiber: 4gSugar: 4g
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