Spiced Sweet Potato Pakoras

makes approximately 15

125 grams buckwheat pakora batter mix
½ teaspoon salt or to taste
2 ½ cups grated sweet potato
½ teaspoon ground cinnamon
½ teaspoon sweet smoked paprika
Oil for deep frying

In a mixing bowl combine the buckwheat batter mix 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 sweet potato, cinnamon and sweet paprika 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.

  • The rebel of the bunch, these aren’t exactly your average pakora.  The flavour is reminiscent of being at a Himalayan winter festival when boiled yams, vegetable pakoras and cinnamony rice doughnuts are all eaten together.  It’s something that really shouldn’t work but it does.

Keywords: buckwheat, pakora, sweet potato, ground cinnamon, sweet smoked paprika, vegan, vegetarian, gluten free, dairy free, nut free, snack, starter, picnic,