Pakora & Quinoa Fried Rice

PAKORAS

• 1/2 medium red onion (thinly sliced lengthwise)
• 2 cups chopped cauliflower (or small florets)
• 5 whole baby yellow potatoes (thinly sliced into rounds // the flatter they’re sliced, the better // ~½ inch slices // ~1 ½ cups as original recipe is written)
• 1/2 tsp sea salt
• 1 pinch cayenne pepper
• 1 tsp garam masala
• 1 tsp curry powder
• 2 cloves garlic (minced)
• 2 Tbsp minced cilantro
• 1 1/2 cups chickpea (aka besan or gram) flour
• 3/4 - 1 cup water
• ~1/4 cup neutral oil for pan-frying (avocado and refined coconut are best)

CHUTNEY

• 2 cups fresh chopped cilantro
• 1 medium green chili or serrano pepper (optional // stems + most seeds removed)
• 3 cloves garlic (peeled)
• 1/4 tsp sea salt
• 1 large lime, juiced (~3 Tbsp or 45 ml as original recipe is written)
• 1 Tbsp maple syrup (plus more to taste)
• ~1-5 Tbsp water (to thin)
• 2-3 Tbsp ripe avocado (optional // for extra creaminess)
• 1/8 tsp ground cumin (optional)

Instructions

1. Add onion, cauliflower, and potato to a large mixing bowl and season with salt, cayenne, garam masala, curry powder, garlic, and minced cilantro. Toss and set aside.
2. To a separate mixing bowl, add chickpea flour and water and stir until a pourable, pancake-like batter is achieved. Then pour over the vegetables and toss to coat. There should be plenty of batter to generously coat the vegetables. If not, mix together bit more batter and pour over the vegetables.
3. If serving with chutney, prepare at this time by adding all ingredients to a food processor or small blender and blend until well combined, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for kick/zing, salt for saltiness, lime juice for acidity, pepper for heat, or maple syrup for sweetness. Transfer to a serving vessel and set aside.
4. Heat 2 large skillets over medium high heat (see notes for baking instructions). Once hot, add enough oil to coat the bottom of the pan and let the oil warm. Add the coated vegetables one at a time, grouping the onions together in small bunches so they cook together (see photo). Reduce heat to low and cook for 2-3 minutes on each side. If cooking too quickly, reduce heat to medium / medium-low. Repeat.
5. As the pakoras are cooked, placed on a paper-towel-lined serving plate and set in a 200-degree F (93 C) oven to keep warm. Repeat until all pakoras are cooked.
6. Serve with chutney and rice (optional), and garnish with fresh cilantro (also optional). Best when fresh. Store leftovers in a well-covered container in the refrigerator up to 2 days. Reheat in a hot skillet or in a 400 degree F (204 C) oven until warmed through.

Notes

*I tried this recipe by baking the pakoras instead of frying and I much prefer pan-fried over baked for texture and overall flavor. But, if you’re looking for a low-fat version, arrange the pakoras on 2 parchment-lined baking sheets (if using oil, lightly grease) and bake at 500 degrees F (260 C) for 10-12 minutes on each side or until golden brown. They will not get as crispy as the pan-fried version, but they are still tasty.
* To serve with curried basmati rice: Add 1 cup (185 g) basmati rice (rinsed and drained) and 1 3/4 (420 ml) cups water to a saucepan over medium heat. Bring to a boil. Then add a pinch of salt and 1 tsp curry powder (DIY or store-bought) and stir. Then reduce heat to a simmer and cover securely. Cook for 20 minutes. Then tilt lid and remove heat so it can rest.
*Pakora recipe loosely adapted from VegRecipesofIndia.com.
*Nutrition information is a rough estimate calculated with all of the chutney (not including optional ingredients).

Original Recipe

Quinoa Fried Rice

QUINOA

• 3 cups cooked and cooled white quinoa*

SAUCE

• 4 Tbsp coconut aminos
• 1 Tbsp maple syrup
• 1 Tbsp almond butter (or sub peanut butter)
• 2 Tbsp lime juice
• 2 tsp chili garlic sauce* (plus more to taste)
• 1/4 cup diced green onion

THE REST

• 1 Tbsp sesame oil (or sub water)
• 1 cup finely chopped carrots
• 3 Tbsp coconut aminos (DIVIDED)
• 1 cup chopped green onion (save green tops for garnish)
• 1 1/2 cups chopped broccoli
• 1/2 cup roasted cashews (optional // or sub raw cashews)

Instructions

1. If you haven’t prepared quinoa yet (*prep/cook time does not include making quinoa), do so first by adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. Transfer cooked quinoa to a glass bowl or storage container and refrigerate (uncovered) to cool. Once completely cooled, cover. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month.
2. In the meantime, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, maple syrup for sweetness, almond butter for nuttiness, or coconut aminos for saltiness and depth of flavor. Set aside.
3. Heat a large skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water), carrots, and one third of the coconut aminos. Cover and cook for 3-4 minutes, stirring occasionally. Carrots take the longest to cook through, so they need a little time on their own.
4. Next, add chopped green onion, broccoli, and cashews (optional), along with another one third of the coconut aminos. Stir, cover, and cook for 2 minutes or until broccoli appears slightly browned.
5. Add cooked quinoa and the remaining one third of the coconut aminos. Stir to coat and cook for 1 minute. Then add sauce and stir.
6. Cook for another 4-5 minutes, stirring occasionally. You want the quinoa to have a chance to sit at the bottom of your pan and get crispy.
7. Serve as is, or garnish with additional cashews, lime wedges, and chopped green onion. Best when fresh. Leftovers keep covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until hot.
   Original Recipe