It’s that time of the year again folks. Virtual Vegan Potluck, a semi-annual event is taking place today. This is going to be exciting with over 146 vegan and vegan-friendly participants from all over the world showcasing their talent and that means plenty of drool worthy food, new recipes to bookmark, new blogs to follow and make new friends. I am excited and i hope you are too. This time the featured ingredient is beets and interestingly i used beets in my recipe for the May potluck too.
This year i signed up for appetizers and wanted to make an Indian recipe with golden beets. Pakoras or fritters is a popular Indian appetizer/snack usually served with masala chai. Anyone who’s eaten buffet lunch at an Indian restaurant would have definitely tasted pakoras with green chutney. The most commonly used vegetables to make pakoras are onions, potatoes and plantains, it is also possible to make delicious pakoras with cauliflower, spinach and beets or a combination of these vegetables.
You could use red beets, but golden merges with chickpea flour and other spices and creates a beautiful color which is absolutely gorgeous. Try a combination of both red and gold for a colorful platter.
Whats even more interesting about this recipe is that these golden beauties are not deep-fried but still taste delicious. With just 2 tablespoons of oil, these baked fritters are as good as their deep-fried counterparts. The key is to make sure the insides are cooked well. My fritters were perfectly cooked within 20 minutes, oven temperatures may vary, so be sure to check. Or to ensure fully cooked insides, you can make them flat, by slightly pressing between your palms. Despite using beets, the fritters were not too sweet. If you want to taste the natural sweetness of beets, reduce the amount of spices. These golden beets fritters are crisp on the outside and slightly soft on the inside, making it a perfect snack to be served with a delicious dip.
1 cup grated golden beets
1 medium onion, finely chopped
3 tablespoons chickpea flour
2 tablespoons rice flour
1 tablespoon corn flour
1/2 teaspoon baking powder
1 tablespoon fresh cilantro, finely chopped
1 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon powdered asafetida
1 one inch piece ginger, minced
2 cloves garlic, minced
2 tablespoons olive oil
1. Preheat oven to 500 F. Line a baking sheet with parchment paper brushed with a tablespoon of oil and set aside.
2.Place all the ingredients except oil in a large bowl and mix well. The juice from beets will be sufficient to make the batter, if needed sprinkle very little water. The batter should not be too runny.
3. Scoop out 1 teaspoon of batter and place on the baking sheet. Repeat till the batter is finished, leaving enough space between the pakoras.
4. Brush tops of pakoras with remaining oil.
5. Bake for 8-10 minutes, flip and bake on the other side for another 10 minutes or until golden and crunchy.
6. Serve hot with green chutney and tea.
Special thanks to Annie for making this happen again. Annie, i cant tell you how much i admire your coordination skills. It takes me at least 20 emails to get 4 girlfriends of mine to plan a movie night , you’ve made it look so effortless with 100+bloggers. With that said, i am ready for my fuzzy slippers and pot of tea to visit other blogs and visually satisfy my belly. I hope you will do the same:)
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