Anoushe’s Celeriac and Kale Pakoras with Coriander Chutney

For the pakoras:

These can be shallow or deep fried depending upon your preference. For best results, try using a Kadai 1/3 full with oil over a medium heat.

1. In a heavy gauge frying pan, toast the cumin and nigella seeds on a gentle heat.
2. In a mixing bowl, combine the garam masala, paprika, turmeric, and salt with the toasted seeds, chilli, ginger, and garlic. Then stir in the flour and aquafaba to make a fragrant batter.
3. Pat the grated veg dry with a clean tea towel. Take two mixing bowls: in one, place the kale and carrot; in the other, the celeriac and shallots.
4. Divide the batter equally into each of the veggie combos, and mix in gently – coating them evenly.
5. Using a tablespoon, scoop the batter-covered veg from each bowl, forming around 16 equal sized pakoras. Gently pat them and dust with a bit of flour.
6. Heat the oil in a pan. Using a metal slotted spoon, lower in the pakoras and fry four at a time until golden and cooked through. Place on a baking tray and keep warm until cooked through, ready to serve with chutney. Garnish with paprika & coriander.

For the coriander chutney:

1. Blitz the coriander, chilli, onion, and garlic in a food processor or with a handheld blender.
2. Add the lemon and salt to taste, stirring in with the oil. Serve with Pakoras and enjoy!