Perfect Pakoras

  As a family we enjoy trying all types of International cuisines and Indian food has become one of our favourites.  With the snow on the ground and two teenagers busy with homework and extracurricular activities, it is rare that we get out together to restaurants. We also enjoy the odd nights when we are all at home together and pajamas are the favourite choice of evening wear.  Ordering in is an option except we usually have about an hour wait for dinner and by the time we add tax and delivery to the meal the costs defeat the cravings.

  The Divas are usually hungry after school and are often looking for a quick and healthy snack to have before dinner. The Epicure Pakoras make for great grab-and-eat for the girls, as well as appetizers for drop in guests or a great addition to butter chicken and basmati rice for dinner. 

 Pakora, also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a traditionally a fried snack. Originally from the Indian subcontinent, it is a popular snack across the Indian subcontinent, especially in Pakistan, India, Bangladesh and Nepal. 

  The Epicure Pakora Mix makes a fantastic fried or baked version of these popular morsels in minutes with minimal preparation and just a few fresh ingredients. Each Pakora is only 180 calories and $0.40 a serving.

Ingredients:

1 pkg Pakora Mix (Pkg of 3)

1/2 C (125 ml) hot water

2 Tbsp (30 ml) lemon juice

3 C (750 ml) sliced onion, grated carrot or zucchini, or chopped spinach or cauliflower, your choice

3 Tbsp (45 ml) oil

Pakoras are traditionally served with chutney. Epicure's Chia Chutney is easy to make and bursting with flavour. 

Made with chia, onion, garlic, ginger, turmeric & organic cane sugar. To make a tomato chutney simply swap the mango for canned or fresh diced tomatoes.

Combine 2 cups of fresh or frozen mango, 2 tablespoons of Chia Chutney and 2 tablespoons of fresh lime juice. Microwave on high, uncovered 3-4 minutes.

The Epicure Citrus Press is one of my favourite kitchen accessories. 
It is Dual-sided and made of strong diecast aluminum.
  It strains seeds & pulp for no mess and gets the juice out every drop from lemons & limes.
The girls find this very easy to operate and use it when making guacamole and lemonade or when putting citrus on baked fish. 

Silicone Cookware has been a game changer in this house. It helps me cook faster and easier and is multipurpose and functional for healthy meals in minutes. These steamers are great for small spaces, and they are the oven and microwave-friendly equivalents of pots and pans.

I used to be hesitant about microwave cooking until I tried the Epicure steamers. Now we use them daily for rice, quinoa, pasta, vegetables, fish, lasanga and even brownies! Fast and so easy to clean!

Once the Chia mixture is done cooking mash and chill to set for at least 15 minutes and store in refrigerator.

To make the Pakoras add the mix to a large mixing bowl.

Stir in the water and lemon juice until combined and let stand 5 minutes and then fold in mixed veggies.

 One of the great things about making Pakoras is that you can use whatever vegetables you have in the fridge. I have previously used celery, carrots, zucchini, cauliflower, broccoli and peppers. In this version I added grated carrots,diced onion and slivered spinach for colour.

For Baked Pakoras preheat oven to 375° F (190 °C). Lightly brush a Perfect Portion Muffin Pan with oil. Spoon a heaping tablespoon of batter into each muffin cup and bake for 12–15 minutes. If you want a crispier version preheat Fry Pan over medium heat and add oil. Using a tablespoon, drop batter into pan. Cook until golden on both sides, approximately 5–7 minutes.

I let my Pakoras cool for a few minutes and then loosen the edges with a butter knife.

Turn the muffin pan over and each Pakora pops out. I like to serve them with lime wedges, fresh cilantro and a spoonful of the amazing mango chia chutney.

If you get a craving for Indian food be sure to give these a try. Fast, healthy and delicious!

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