Low Fat Raw Vegan Vegetable Pakora Recipe
No Indian meal is complete without some sort of appetizer. What better to fill that then raw vegan pakoras? Nothing really! Cooked Indian pakoras are deep fried vegetable chickpea balls, not too healthy. These raw vegan pakoras are crispy and crunchy on the outside and sink-your-teeth-into soft on the inside with the flavors of traditional pakoras, with the added benefit of being the healthiest ones ever created!
- 1 cup corn meal (Can be made by drying corn then grinding it) Or you may use fresh corn
- 1/2 cup mushroom powder
- 1/4 C almonds
- 1 teaspoon curry powder
- 1 tbsp garam masala
- 1 teaspoon fresh ginger
- 2 cloves garlic
- 1/2 small onion
- 4 carrots, peeled
- 2 parsnips. peeled
- 2 C cabbage
- 2 cups cilantro
- 2 red bell pepper
- Peel and roughly chop the vegetables.
- Throw everything (Vegetables, spices, nuts) into the food processor until it becomes a soft paste
- Roll them into small balls and place on the food dehydrator for 6 hours until they become dry on the outside but soft inside.
Macro-nutrients for the full raw recipe:
1,200 calories coming from: 11% Protein, 68% Carbs, 21% fat