Pakora is a dish that has always been tied very closely to fond childhood memories for Jyneelle. Her grandmother’s family may have come from humble roots and growing up they may not have had much, but full plates and full hearts were always a must. This versatile dish uses any vegetable that they have or might have grown themselves to make a tasty snack that the entire family eats during family gatherings or outings together.
Jyneelle recalls her first memory of eating pakora at seven years old with her Aunty Pony, (her favorite of her grandmothers sisters, shhh don’t tell anyone). While she is uncertain who made that particular batch on that day, the memory of how good it tasted is something that stuck with her. Since that day it has been one of her favorites, picky eater or not, it’s one thing she would always rush for!
“Nan” teaching Jyneelle this pakora recipe has more than sentimental significance, it also means that now she has the knowledge to share this joy with her friends and family in the future and so can you.
1 1/4 lbs flour
3 cups corn flour
2 1/2 cup split pea flour
2 tbsp baking powder
1 pack yeast
2 tbsp turmeric
2 tbsp salt
2 tbsp geera
1 tsp sugar
4 tbsp ground seasoning
2 tbsp minced garlic
1 tbsp softened butter
2 medium onions diced
1 head of broccoli (cut into small pieces)
2 medium sweet peppers (small dice)
2 cups grated carrots
2 cups cauliflower (cut into small pieces)
4 cups cabbage (cut into small pieces)
Oil for frying
Add in all vegetables to a large bowl
Put all dry ingredients on top along with seasonings etc
Using your hands mix together and add in water to bind. Consistency should be a medium to stuff paste (enough that it can be mounded with hands and dropped into the pot)
Let the mixture rest for 10 minutes. During this time, put oil to heat up for frying.
Using your hands or a spoon scoop out about 3 tbsp worth of the pakora mixture into the hot oil and fry until gold brown.