Vegetable Peeling Pakoras
A brilliant zero-waste recipe that transforms leftover peelings into crisp, golden snacks — delicious warm and easy for families to recreate at home.
Ingredients
Notes
- Heat the oil in a deep saucepan over medium-low heat (no more than two-thirds full).
- Mix 100ml water with the egg in a bowl.
- Add the gram flour, baking powder, spices and 1 tsp fine sea salt, stirring into a thick paste.
- Stir in the vegetable peelings and onion. Add a splash more water if needed.
- Test the oil with a speck of batter, it should rise and bubble.
- Carefully lower heaped tablespoons of mixture into the oil, a few at a time, flattening slightly.
- Fry for 3–4 minutes, turning once, until golden and crisp.
- Drain on kitchen paper, sprinkle with salt, and serve warm with lime pickle, mango chutney or raita.
