Every four years my family would watch the Summer Olympics on TV and that was it when it came to sports. We never watched hockey, football or basketball. Once in a blue moon we would watch some tennis, mostly when my Grandpa was visiting.
Adam was the first person to really introduce me to sports. He patiently taught me the rules to hockey and football and he took me to my first hockey game when I was pregnant with Ameya. From those early days of our relationship to today I have been in charge of important game day food. The Stanley Cup Playoffs, the final match in the World Cup series and of course Super Bowl Sunday. I have made lots of delicious appies in the past; dips, spreads, tapas platters, you name it! But this year I wanted to make something special to share with all you wonderful Two Kitchen fans and I think I scored a touchdown with this one!
If you have ever had a pakora at an Indian restaurant before you know that they are delicious deep-fried vegetable fritters which are dipped in spicy and sweet tamarind chutney. This is a healthier spin on the traditional pakora but with the same delicious taste and texture. I haven’t figured out a recipe for tamarind chutney as of yet but feel free to dip these pakora patties into any chutney of your choice, ketchup, hot sauce, barbeque sauce, you name it! Paired with your favourite beer these are sure to be a hit. I hope you will include these Pakora Patties in your Super Bowl party menu this year, be sure to let me know what you think!
*Today for lunch Adam and I put leftover patties into pitas with cucumber, lettuce and Jennifer’s creamy mustard vinaigrette and it was absolutely delicious! A perfect way to use up leftover patties, if you happen to have any leftovers that is!*
- 1 onion, finely diced
- 2 cups cauliflower, finely diced
- 2 cups carrot, shredded
- 2 cups cabbage, shredded
- 3 tbsp ginger, shredded
- ½ cup cilantro, chopped
- 1 green chili, finely diced
- 2 cups chickpea flour (besan, channa flour)
- 2 tsp baking soda
- 1 cup water
- salt to taste
- grapeseed oil
- In a large bowl, combine all the vegetables, ginger, cilantro and chili.
- In another bowl, whisk together the besan, baking soda and salt with the water. Make sure the mixture is smooth with no lumps.
- Add the wet flour mixture to the dry ingredients. Stir to combine.
- Heat a large non-stick pan on medium with a few teaspoons of oil.
- Using a ¼ cup measure, scoop the mixture and mound onto pan. Flatten the mound slightly with the flat side of the measuring cup.
- Flip when the bottom is golden and crisp. Don’t rush the cooking time, as you want the inside of the patty and the vegetables to get cooked through.
- The patties should not be overly mushy inside. If they are, return them to the heat and continue to cook.
- Serve with a dip of your choice. Enjoy!
-Season the flour with whatever spices and herbs you like.
-If you like a spicier flavor add more chilies or cayenne to the flour mixture.
-Serve these up as a main course by adding a small side like a salad or soup or for a quick lunch by adding your favourite veggies and dressing and stuffing it into a pita or a wrap.
-Store leftover patties in the fridge or the freezer.