2 large zucchini
2 large carrots
1 cup snow peas
½ cup flaxseed
½ cup buckwheat
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon ginger
½ teaspoon turmeric
1 strand saffron
2 tablespoons olive oil
1 teaspoon sea salt
2 cups water
1. 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.
2. Combine the batter ingredients in a blender until smooth and creamy. It should be the consistency of pancake batter.
3. Stir in about a cupful of the batter into the vegetables to coat evenly.
4. Take 1 tablespoons of the pakora mixture at a time and place on lined Teflex sheets.
5. Dehydrate at 145 Fahrenheit for 2 hours turning over when the top side is dry. Continue drying until crispy on the outside and still moist on the inside.
6. Serve with warmed tomato sauce as a dip.
7. Tomato Sauce: Combine two tomatoes, one red bell pepper, two tablespoons olive oil, one handful fresh basil leaves or coriander, a dash cayenne pepper, ¼ teaspoon sea salt, and one cup water.
8. Blend the above into a smooth sauce. Serve warm with the pakora.
Sweetpea's ThoughtsBy sweetpea
Crispy on the outside tasty pakora to dip in tomato sauce.
Served here with eggplant wafers.
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