Recipe Directions

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.

This recipe is from my new ebook ‘Raw Christmas & Thanksgiving Recipes’ http://rawchristmasandthanksgivingrecipes.blogspot.com

Sweetpea's Thoughts

Crispy on the outside tasty pakora to dip in tomato sauce. Served here with eggplant wafers.

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Oh my goodness this sounds sooooo good! Much healthier than deep fried pakoras. I have to get my dehydrator back to try this. Thanks for sharing!

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Mine too. I think you can just ignore the odd characters, I think it's supposed to be blank instead of those A's.

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On my computer, it lists a strange symbol on some of the ingredients, so I'm not sure of the proper measurements... help?

Example:

½ onion

½ cup flaxseed

½ cup buckwheat

¼ tsp turmeric

¼ tsp sea salt

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How do you make the eggplant wafers?

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You're very welcome, it's one of my personal favourites too and in my

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hi, sweetpea...i enjoyed this very much:) thank you for another tasty recipe, i am sure i will make this often

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Thank you for this wonderful recipe!It is so full of delicious flavors:)

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