Go Back

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.
Print Recipe Pin Recipe
Ingredients Notes

Ingredients
  

  • 500 ml vegetable oil for frying
  • 1 egg
  • 100 g chickpea flour
  • ½ tsp baking powder
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 150 g vegetable peelings - we used a mix of potato, carrot and parsnip
  • ½ onion

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.