Budgia Silver Beet Chard Indian Vegetable Fritters Recipes

PAKORA (INDIAN VEGETABLE FRITTERS)

Steps:

• Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
• Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
• Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
• Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
• Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
• Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
• Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

BUDGIA, SILVER BEET (CHARD) INDIAN VEGETABLE FRITTERS

Steps:

• Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
• Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
• Drain on paper towel and serve with curries as a side dish or as a snack.
• Note:Bok Choy could also be used as a substitute for silver beet.
• PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for "BEETS" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.

INDIAN ONION FRITTERS

Steps:

• Break egg into bowl and beat well. Add water and lemon juice. Mix. Add all chickpea flour and mix well with whisk. Put in salt, cayenne, garam masala, cumin seeds, cumin, turmeric, green chile, and cilantro or coriander.
• Mix well, set aside for 10+ minutes.
• Mix again with whisk. The batter should be of a droppable consistency.
• Put oil in wok or deep fryer and set over medium-high heat. You should have 3+ inches of oil at center of wok.
• When oil is hot, put onion into batter and mix. (This should always be done just before frying.)
• Remove heaping teaspoons of batter and drop it into frying oil.
• Use up all the batter this way.
• Stir and fry the fritters for 7-8 minutes or until they are a golden red.
• Remove fritters with slotted spoon, drain on plate lined with paper towels.
• Serve hot.

ROASTED VEGGIE BUDDHA BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
• Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate.
• Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion.
• Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
• Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
• Heat coconut oil in a skillet over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
• Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth.
• Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.