Wednesday, January 21, 2009

Vegetable Pakora with Tomato Sauce

Submitted by sweetpea to Gone Raw
Serves 2-4.

2 large zucchini
2 large carrots
½ onion
1 cup snow peas
½ cup flaxseed
½ cup buckwheat
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp ginger
½ tsp turmeric
one strand saffron
2 tablespoons olive oil
1 tsp sea salt
2 cups water

Grate the zucchini and carrots and place in a bowl. Slice the onion thinly and add to the vegetables. Process or chop the peas and add to the vegetables. Combine the batter ingredients in a blender until smooth and creamy. It should be the consistency of pancake batter. Stir in about a cupful of the batter into the vegetables to coat evenly. Take 1 tablespoons of the pakora mixture at a time and place on lined teflex sheets. Dehydrate @145F for 2 hours turning over when the top side is dry. Continue drying until crispy on the outside and still moist on the inside. Serve with warmed tomato sauce as a dip.

Tomato Sauce
2 tomatoes
1 red bell pepper
2 tablespoons olive oil
1 handful fresh basil leaves or coriander
dash cayenne pepper
¼ tsp sea salt
1 cup water

Blend the above into a smooth sauce. Serve warm with the pakora.


  1. Recipe notes: I used only 1 cup of water in the batter recipe instead of two. I omitted the water in the "Tomato Sauce" I added a little fresh ginger to brighten it up a bit.

  2. A keeper. I like this one. I can see having this one again. This might even be a good appetizer to introduce regular folks to raw. I like how the flavors stay in your mouth for a while after. (I think the saffron can be nixed to save some money on this dish...there is turmeric after all for color, plus there are so many other flavors. I doubt it will be missed.)