Veggie Pakora with Sweet Potato and Broccoli (vegan & gluten-free

• Produce

  • 1 cup Broccoli florets
  • 1/3 cup Cilantro + more cilantro, fresh
  • 1 Lemon juice from 1 lemon
  • 1 Red onion
  • 2 Spring onions
  • 1 Sweet potato

• Canned Goods

  • 1/2 can Coconut milk, full-fat

• Baking & Spices

  • 1 cup Chickpea flour
  • 1 tsp Curry powder
  • 1 tsp Garam masala
  • 1/2 tsp Salt + more

• Oils & Vinegars

  • 1 Frying oil

• Nuts & Seeds

  • 2/3 cup Sunflower seeds

• Liquids

  • 3/4 cup Water

• Other

  • 1 teaspoon kala namak

Found on elephantasticvegan.com

Description

Ingredients

• 1 cup chickpea flour, sifted
• ¾ cup water
• 1 teaspoon kala namak
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 sweet potato
• 1 cup broccoli florets
• 1 red onion
• 2 spring onions
• frying oil
• ½ can full-fat coconut milk
• ⅔ cup sunflower seeds
• lemon juice from 1 lemon
• ½ teaspoon salt + more to taste
• ⅓ cup fresh cilantro + more cilantro to garnish

Directions

• Add all the ingredients for the sauce in a high-speed blender and blend until completely smooth. If you want the sauce to be thinner, you can always add a bit of water.
• Peel and dice the sweet potato and boil it until soft, meanwhile steam the broccoli florets.
• Once the broccoli is softer, cut it even smaller. Peel and dice the red onion and cut the spring onion thinly.
• Mix the sifted chickpea flour, kala namak, garam masala and curry powder and slowly add the water. Whisk until its a smooth batter.
• Add all the veggies in the chickpea batter and give it a good mix.
• In a small pot heat up the frying oil. Use a spoon to carefully load portions of the vegetable-batter-mix into the hot frying oil and fry them in there until the pakora is crisp and golden brown. Place them on a kitchen towel to remove excess oil.
• Once all the pakoras are ready, drizzle them with the Cilantro Coconut Sauce and with fresh cilantro if you want to. Enjoy!