When the wind is blasting our house with snow and there is a fire blazing in the fireplace the pine and eucalyptus wood filling the house with an amazing smell I can almost forget that it’s springtime.
i know, I know, most people embrace spring time, the green plants, the wild flowers and the warmer days. Running a few miles in fields of green lupine and watching the blooms budding on the manzanita bushes is really pretty I will admit, but my heart aches for winter and cold nights.
Cold snowy nights call for delicious Indian food. By the time we get to India in eight months I hope to be a fantastic Indian cook and know just a little bit more about the cuisine of India.
This weeks challenge; how to make pakoras!
These are not just pakoras but a healthy version of pakoras! Even better!
Baked Sweet Potato Pakoras
1/4 cup chickpea powder
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon fresh parsley
1/2 cup peas
2 sweet potatoes, baked and grated
1 cup cauliflower, riced
3 tablespoons coconut oil
combine the sweet potatoes, turmeric, cauliflower, peas, parsley, flour and chili powder. Form each pakora into a ball shape.
Preheat the oven to 500.
Grease the bottom of a baking dish with coconut oil. Add the pakoras, Bake for ten minutes, flip over and bake for ten more minutes. Serve with date chutney.