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Onion Pakoras - Part 3

liverawkstar's picture
Vegan and raw onion pakoda perfect tea time snack.
Ingredients
  Onion 1 Pound, chopped finely
  Flax and sunflower seeds 6 Cup (96 tbs), ground
  Cilantro roots 1 Cup (16 tbs) (divided)
  Kale 1 Cup (16 tbs) (divided)
  Celery 1 Cup (16 tbs) (divided)
  Zucchini 1
  Thai coconut 1
  Spring water 1 Bottle (1 l)
  Cumin 4 Tablespoon
  Turmeric powder 1 Teaspoon
  Cinnamon stick 1
  Cardamom 5
  Cayenne powder 1 Teaspoon
  Garlic 12 Clove (60 gm)
  Ginger 1
  Salt 1 Tablespoon (Leveled)
  Hoshuwu 1 Teaspoon
  Kelp sea weed 1 Tablespoon
  Coconut butter 1 Tablespoon
Directions

GETTING READY

1. Coarsely chop onions and keep them in a large bowl.
2. Mix flax and sunflower seeds and grind well.

MAKING
3. In a processor jar add 2 onions, celery, kale and cilantro roots.
4. Put the mixture in the same bowl where chopped onion are kept.
5. Grate zucchini and add to the onion mixture. Mix well.
6. In a blending jar combine celery, coconut, kale and spring water. Blend for a few minutes.
7. Add cilantro roots in the mixture. Blend for a few minutes.
8. Add cumin, turmeric powder in the mixture. Again blend for a few minutes.
9. In a coffee grinder take cinnamon and cardamom add powder in the puree jar.
10. Add cayenne powder, garlic, ginger. Grind again for a few minutes.
11. Add in salt, hoshuwu, kelp sea weed and coconut butter, blend well.
12. Add puree to the onion mixture, mix well.
13. Add the flax and sunflower seeds powder, mix well for a few minutes.
14. Take a tray and scoop mixture over it.
15. Put the tray in a dehydrator and dehydrate for 3 hours.
16. Transfer onion pakodas on another tray and dehydrate for another 4 – 5 hours.

SERVING
17. Serve onion pakodas in a plate.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Servings: 
12

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