Portion: 12-14 pieces
1 large zucchini thinly julienned
2 medium carrot thinly julienned
1 medium onion thinly sliced
2 dl WoW! Plant-based mozzarella or cheddar alternative
1 dl chickpea flour
1/2 cup tapioca flour
Water as needed
5-6 fresh mint leaves chopped
1 tsp garam masala powder
2 tbsp olive oil
Salt and black pepper to taste
Fresh coriander or mint to serve
1. Preheat the oven to 200°C. Line a baking tray with parchment paper.
2. In a large bowl, combine the julienned zucchini, carrots, and sliced onion. Add the chopped mint, garam masala, salt, and black pepper.
3. Add the chickpea flour, tapioca flour, and plant-based mozzarella or cheddar alternative Mix well.
4. Gradually add water a little at a time, mixing until the ingredients are well coated and the mixture holds together when pressed. Avoid making the batter too wet.
5. Add 1 tablespoon of olive oil and mix through.
6. Scoop small portions of the mixture onto the prepared baking tray. Flatten them slightly with the back of a spoon, leaving a little space between each pakora.
7. Brush or drizzle the remaining 1 tablespoon olive oil over the pakoras.
8. Bake for 20–25 minutes, or until golden brown and crisp around the edges. For extra browning, turn them halfway through baking.
9. Remove from the oven and let them cool for a few minutes before serving. Serve warm with your favorite chutney, dipping sauce or yoghurt with fresh herbs such as mint or coriander.
