With the transition into fall, I’ve been craving heavier, denser foods and these sweet potato pakoras fit the bill quite nicely.
Did I mention that these bad boys are easy to whip up and satisfy whatever craving you have?
Yep. They totally do.
I also found that they got me eating things I haven’t eaten in a while. Namely kale, broccoli, and cauliflower.
Not only did I eat those things in this recipe, I found myself eating them in other recipes.
Pakoras are like a gateway drug to healthy foods and expanding palates.
Crispy on the outside, soft and tender on the inside. What more could you ask for.
And, considering that the insides are filled with good-for-you vegetables, they are only half bad.
Don’t worry, they are 100% delicious.
A few things to note about this recipe:
First, it is SUPER flexible.
Feel free to throw in whatever veggies are left in the fridge. It’s a great recipe to have at the end of the week so you can use it all up.
I’ve used baby kale, cauliflower, broccoli, onions, sweet potatoes, and carrot shreds. And each time they have turned out smashingly.
Second, consider the spices listed in the recipe as suggestions more than hard and fast rules.
If you aren’t into cumin, switch it up with some garlic, salt and pepper.
Want to add a little kick? Throw in a bit of cayenne pepper.
Third, you want your batter to be THICK.
The first time I made these bad boys, I let the batter sit for around 30 minutes to thicken up and congeal. It got a teeny bit too thick, so I just added a bit of water (1 tbs at a time) and it was perfect.
The second time I made these bad boys, I got impatient and only let it sit for like 5 minutes.
Big mistake. The batter was too thin and didn’t hold together when frying in the pan.
If your batter starts to do this, add in a bit more chickpea flour until it becomes like a thick paste.
Oh, and I was way to excited about the pakoras to get a picture of the final batch.
Sweet Potato Pakoras
- 1/2 cup chickpea or besan flour
- 2 tbs olive oil
- 1 tsp cumin
- 1 1/2 tsp salt
- 1/2 cup water
- 1 large sweet potato
- 1 cup loosely packed baby kale or spinach, chopped
- 1/2 cup broccoli cut into small florets
- 1/2 cup cauliflower cut into small florets
- 1/2 medium onion cut in half and sliced thin
- cooking oil for frying
Combine chickpea flour, oil, cumin, salt, and water in a blender and beat for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place.
Meanwhile, peel sweet potato and cut into 1/4 inch cubes.
Place sweet potato cubes into a pan and cover with water. Boil until potatoes are just tender. Drain and transfer to a large bowl.
Add remaining mix-in's (baby kale or spinach, broccoli, cauliflower, and onion) to the bowl.
Pour batter into bowl of veggies and stir until evenly coated. This should look like a really thick paste. If your batter is too thin, add a little chickpea flour. Too thick, add a bit of water.
Pour oil into a large (rimmed) skillet and heat over high heat. You want about 1/2 inch of oil in your pan so it covers about half of the pakora.
Once you start to see bubbles forming at the bottom of the pan, your oil should be hot enough to add the batter.
Add batter, 1 heaping spoonful at a time. Cook about 1-2 minutes or until golden brown on the edges. Flip and cook on other side for another 1-2 minutes.
Transfer to a paper-towel lined plate.
Repeat process until batter is gone.
Serve hot with your favorite chutney, yogurt sauce, sriracha, or sweet chili sauce (our favorite).