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
200ml cider vinegar
150g caster sugar
500g chopped rhubarb
1 teaspoon of garam masala
2 cardamom pods
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.
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.
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