Baked vegetable pakoras with coriander chutney

Ingredients

For 1 serving

• Chickpea flour50 g
• Onion75 g
• Cauliflower90 g
• Spinach60 g
• Garam masala1.5 teaspoons
• Sunflower oil4 g
• Cilantro12 g
• Lime juiceto taste
• Chili pepperto taste
• Saltto taste

Method

1. Heat the fan oven to 210 °C and line a baking tray with baking paper.
2. Peel and thinly slice the onion; wash the cauliflower and spinach, chop the cauliflower into rice-sized pieces and the spinach roughly.
3. In a bowl mix the vegetables with the chickpea flour, garam masala and a pinch of salt; add 2–3 tablespoons of water, one at a time, until the flour binds the vegetables into a thick, sticky mixture.
4. Shape 6 heaps on the tray, without pressing them down too much, and brush with the sunflower oil.
5. Bake for 18 minutes, turning halfway, until golden and crisp at the tips.
6. Meanwhile wash the fresh coriander and blend it with the lime juice, chilli, a pinch of salt and a splash of water until the chutney is smooth; serve with the hot pakoras.