- extra virgin olive oil for frying
- 450ml coconut milk
- 600g “00” doppio flour
- 16g yeast
- 600g fennel
- 2 medium onions
- 2tsp paprika
- 2tsb mango powder
- ½ bunch of coriander leaves
- 1 inch ginger
- 3 cloves of garlic
- season to taste
- optional – 2 chilies finely sliced
- In a large bowl place the milk and yeast. Mix well and leave to stand for 20 minutes.
- Add the flour, paprika and mango powder to the bowl. Mix and leave to one side.
- Place the fennel, onions and coriander in a food processor and chop well. Add to the bowl.
- in a grinder, grind the ginger and garlic. Once finely chopped, add to the bowl. Add the optional chilies.
- Season to taste and set the bowl to one side for a couple of hours.
- Take a large plate and place greaseproof paper and kitchen paper on top. This will absorb the excess oil from the frying.
- Place enough oil in a wok to be able to deep fat fry. When ready to serve, heat the oil until very warm. Using a tablespoon, spoon out a spoonful of batter into the heated oil. The oil is heated to the right temperature when the pakora floats to the top of the oil.
- Fry the pakora’s in batches until the mixture is used up.
- Serve warm.
- The batter will keep for a couple of days in the fridge if necessary.
• No cholesterol
• Very low in sodium
• Low in sugar
EthiVegan by Edward Daniel
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Edward Daniel | Vegan Chef