The Veggie Mix:
3 cups of vegetables are needed. I chose:
1 cup cauliflower (after pulsing to chop in food processor)
½ cup red or green onion, or a mixture
½ cup frozen organic green peas, thawed and blotted dry
¾-1 cup shredded organic carrot
¼ cup organic cilantro and/or mint (chopped with cauliflower in processor)

The Batter:
¾ cup garbanzo flour
½ heaping tsp. baking powder
½ tsp. curry powder
½ tsp. ground turmeric powder
½ tsp. garam masala
½ tsp. Real Salt
½ tsp. black peppercorn, ground (be sure to use this to increase uptake of turmeric) ¼- ½ cup pure water

Preheat oven to 425°. Line a large baking sheet with parchment or a silicone sheet. In one bowl combine and toss the 3 cups of veggies. In a second bowl, mix all the dry ingredients for the batter. Once well combined, stir in just enough of the water to form a thick paste. Add the veggies to the batter and stir to thoroughly combine. Drop the mixture by spoonful (makes 12) onto the parchment sheet.

Bake for 10-12 minutes, carefully turn each pakora and bake for 7-10 additional minutes until golden brown on each side.

Enjoy as is or dip in unsweetened Primal Kitchen Ketchup (spicy or regular) or dip of choice. I used dairy free sour cream mixed as the base of a dip. I added a couple tablespoons of organic Bionaturae tomato sauce, ½ tsp. cumin, ½ tsp. curry powder, garlic and salt to taste to mimic “pink sauce” at Indian restaurants. Add scallions, cilantro and mint if desired.

I was inspired for this recipe by veggiedesserts, but changed their recipe significantly for this version.

Watch this sour cream recipe: