Picky Pakoras

If my #word365 is 'adventure' then that has to include being more adventurous in the kitchen. I wanted to try making some pakora/bhaji type snacks. My Meera Sodha book had just one recipe, and that used a lot of red and green chillies. Too spicy for me. 

But I liked the fact that she baked rather than deep-friend them. I found a recipe online here. I made some as part of our 'picky' lunch, with little dishes of 'mango chupney' on the side.**

ingredients [makes 8]

• 1 large carrot
• 1 small potato
• ¼ teaspoon ground ginger
• ½ teaspoon sea salt
• 1 teaspoon onion powder
• Twist black pepper
• ½ teaspoon cumin seeds
• 1 heaped teaspoon curry powder
• 1 tsp dried coriander​ leaves
• 75g chickpea [gram] flour

method

1. Grate the carrot and potato
2. Add all ingredients into a mixing bowl (except the chickpea flour)
3. Sift the chickpea flour (to avoid lumps) on top of the ingredients in the bowl.
4. Mix all ingredients together thoroughly,using your hands. Once everything starts to combine then compress with your hands until everything is wonderfully melded together.
5. Line a baking tray with parchment paper.
6. Spoon dessert sized spoon dollops onto the baking tray. Compress down slightly .
7. Bake in a preheated oven 200°C for about 25 minutes. You want them baking really hot in order to cook through and crisp a little on the edges (but not to burn).

The recipe says "Enjoy with mango chutney right away as a starter, snack, or as part of a curry night medley. They work nicely cold the next day in a lunch box. Alternatively, reheat under a grill for a few minutes." - but we ate all of them immediately.

** 'picky lunch' is Rosie's term for a meal where you can pick and choose - more fun than 'buffet', don't you think!