Recipe Vortex

170g (¼ of a 1.5lb bag) The Little Potato Company’s Terrific Trio Creamer potatoes, sliced thin

1 small white onion, sliced

1 handful of spinach, roughly chopped

¼ cup (80ml) cilantro leaves, roughly chopped

1 cup (130g) chickpea (gram or besan) flour (finely ground dried chickpeas)

¾ cup (175ml) water

⅓ cup (40g) unbleached all-purpose flour

2 tsp (10ml) lemon juice

1 tsp (5ml) ground turmeric

1 tsp (5ml) ground cumin

1½ tsp (5m) salt

½ tbsp (7.5ml) vegan butter or vegetable oil

1 tbsp (15ml) whole coriander seeds

2 tsp (10ml) red chili pepper flakes

Neutral tasting vegetable oil, for frying

Creamy Cilantro Sauce

1 handful cilantro

1 handful baby spinach

⅓ cup (80ml) water

2 tbsp (30ml) nutritional yeast

1 clove garlic

1 ½ tbsp (22.5ml) olive oil

1 big pinch salt

Heat butter or oil in a medium-sized skillet over medium-high heat. Add the coriander seeds and red chili pepper flakes. Cook, stirring constantly until the spices are toasted and fragrant. Do not overcook.

In a medium sized bowl combine chickpea flour, water, flour, lemon juice, turmeric, cumin, and salt, to make a smooth batter.

Gently fold the sliced potatoes, onion, spinach, cilantro, and toasted spices from step 1 into the chickpea batter.

In a deep, heavy bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. Allow plenty of time for the oil to get hot (between 325°F to 350°F (160°C to 175°C).

Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on cooling rack or paper/kitchen towel.

Serve with creamy cilantro sauce, chutney, or your favourite dipping sauce.