PP Indian Pakora

Chef:  Will Kriski/Potato Strong
Makes:  About 30
Prep Time:  15 minutes
Cook Time:  20 minutes
Total Time:  35 minutes

INGREDIENTS

• 2 c chickpea flour
• 1 t baking powder
• 1 t salt (optional)
• 2 t garam masala
• ½ t turmeric
• ½ t crushed red pepper
• 1 ½ t cumin
• 2 crushed garlic cloves or ½ t garlic powder
• 1 c water, later another ½ c
• ½ c peas
• 1 potato (I used Yukon Gold or you can use Red) grated
• 1 large carrot grated
• 1 onion diced or minced
• 3 c diced cauliflower

DIRECTIONS

1. Preheat oven 450 to 500 degrees
2. Line pan with Silpat or high temperature parchment paper
3. Place all dry ingredients in a bowl and mix well
4. Stir in 1 c of water and mix well.  
5. Add ½ c peas, stir
6. Add potato, stir
7. Add carrot, stir
8. Add onion, stir
9. Add 3c diced cauliflower.  Use up to ½ cup of water to make sure all ingredients are covered by the mixture.  Consistency should be like a thick pancake or drop cookie batter.  
10. Spoon onto Silpat (high temperature silicone sheet) or high temperature resistant parchment paper placed on a large cookie sheet pan.
11. Place in oven.  After 10 minutes, carefully turn over.
12. Bake for another 10 minutes. 
13. Serve with a ketchup, tomato paste dip complimented by your favorite Indian spices or mixture.

To see more simple, quick & no-oil-starch-based recipes along with healthy weight loss advice, visit Will Kriski’s site www.potatostrong.com