Christmas Leftovers Pakora

babybel pakora

Pakora using Christmas Leftovers

Another use for Christmas leftovers, pakora!  We’ve made Brussels sprout pakora before and this year we are having parsnip pakora, carrot pakora and Babybel cheese pakora!

I chopped the veggies into chunks but you can also cut into smaller pieces for a mixed veg style.

christmas leftovers pakora pin

Ingredients

128g chickpea flour (Gram Flour)
1 tablespoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon turmeric
Leftover vegetables. We had parsnips and some spongy looking carrots lying about so in they went.
Babybel cheese – cut in half for bite sized pieces.

Method

To a bowl add spices and enough water to make a pancake-like batter.
Add vegetables and Babybel cheese.
Mix.
Heat fryer or saucepan with oil.
Add a tablespoon of the mix at a time to the oil.
Don’t add too many or you will end up with greasy pakora.
Fry until golden.

We had our pakora with some Crofters Larder Picalilli we brought back from Arran to keep that Christmas feel going.
christmas leftovers pakora pin

babybel pakora

Christmas Leftover Pakora

Course Appetizer, brunch, Snack
Cuisine british, Indian

Ingredients
  

  • 128 g chickpea flour Gram Flour
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1 teaspoon turmeric
  • Leftover vegetables. We had parsnips and some spongy looking carrots lying about so in they went.
  • Babybel cheese - cut in half for bite sized pieces.

Instructions
 

  • To a bowl add spices and enough water to make a pancake-like batter.
  • Add vegetables and sliced babybel cheese.
  • Mix.
  • Heat fryer or saucepan with oil.
  • Add a tablespoon of the mix at a time to the oil.
  • Don't add too many or you will end up with greasy pakora.
  • Fry until golden.
Keyword appetizer, brunch, snack

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babybel pakora

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Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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