Air fryer pakoras
Our air fryer pakoras swap the deep fryer for the much healthier air fryer, while keeping that satisfying crunch.
Servings: 4 people
Ingredients
- 115 g flour
- 75 g rice flour
- 1 1/2 tsp chilli powder
- 1 pinch asefoetida
- 2 pinches salt
- 1/2 cup cabbage sliced thinly
- 1/2 onion finely chopped
- 1 handful fresh coriander chopped
- 2 tsp green chillies finely chopped
- 2 tbsp corn or vegetable oil
- 1/4 cup water
Instructions
- In a large mixing bowl add the gram flour and rice flour and mix with a fork to combine.
- In another bowl, add the chilli powder, asafoetida, salt, cabbage, onion, coriander and chillis. Mix well and set aside for 5 minutes.
- Add the vegetable mix to the flour and add the oil and give everything a good mix to form a batter. Set aside for 5 minutes.
- Give the batter a stir and add a tablespoon of water at a time just until you have a thick, dough-like consistence. Not too runny!
- Preheat your air fryer to 180°C for 5 minutes.
- Line the air fryer tray with foil and spray with a little cooking oil spray if you have it, if not, rub a teaspoon of cooking oil over the foil.
- Add spoonfuls of the dough to the foil and air fry for 10 minutes, turning the pakoras halfway. Then air fry for a further 4-8 minutes until the pakoras are evenly brown, crispy and fully cooked.
Notes
Tweaks and tips: We love these dipped into a homemade yoghurt dip mixing natural yoghurt, finely chopped cucumber and mint. Yum!
