Red onion and red pepper pakoras

makes approximately 15

125 grams buckwheat pakora batter mix
½ teaspoon salt or to taste
2 cups sliced red onion (3 medium onions)
½ cup finely sliced red pepper
½ cup chopped fresh coriander
Oil for deep frying

In a mixing bowl combine the buckwheat batter with salt and water a little at a time to form a batter the consistency of a stiff cake batter.

Heat the oil to 360˚F (185˚C). To test if the oil is up to temperature drop couple of bits of batter into it, if they rise straight to the surface bubbling, then the oil is ready.  Mix the onion, pepper and coriander into the batter. Gently drop about a tablespoon of the mixture at a time into the hot oil and fry, turning so they are golden brown on all sides (about 2-3 minutes). Remove from the oil with a slotted spoon and drain on kitchen paper to drain excess oil.

  • These are a classic of ours, the onion and peppers once fried have a natural sweetness that blends so well with the wholesome earthiness of the buckwheat. Try them with fresh savoury tomato and coriander dip for a tangy contrast.
  • It's quickest to cook several pakoras at a time, about 5-8 will be fine, any more and the temperature of the oil will drop too much.

Keywords: buckwheat, pakora, red onion, red pepper, vegan, vegetarian, gluten free, dairy free, nut free, snack, starter, picnic,