Ingredients

Carrot Pakora

1k white onion, thinly sliced

1k large carrot, peeled, shredded

500g gram flour

2 tsp baking powder

1 tbsp red chilli flakes

1 inch piece of ginger – grated

1 tbsp Cumin seeds

1 tbsp ground coriander

2 tbsp ground cumin

2 lemon – juiced

Salt, to taste

 

Rhubarb Chutney

200ml cider vinegar

150g caster sugar

500g chopped rhubarb

1 teaspoon of garam masala

2 cardamom pods

Introduction

Highlighting our commitment to having more plant based dishes on our new sharing menu, these vegan Pakora have been a true champion! Using seasonal produce and local suppliers is a big part of our sourcing policy, meaning that we are creating the freshest food, good for both people and planet.

Method

Carrot Pakora

Place the onion and carrot into a large bowl. Sift over the gram flour, spices, salt, lemon juice, chili and baking powder, sit for 10 minutes to allow the natural liquid from the veg to be released then stir until well combined.

In batches, carefully drop heaped teaspoons of the mixture into the fryer at 180oc. Cook for 3-4 minutes or until golden brown. Remove and drain on a tray lined with absorbent kitchen paper.

Rhubarb Chutney

Boil cider vinegar and sugar until sugar is dissolved.
Add rhubarb and spices and cook on a high heat until the rhubarb is soft and cooked

Celebrates local
Celebrates local
Features more veg
Features more veg
https://thesra.org/members/the-old-market-assembly