Today I was inspired by a typical Indian dish, the pakora.
Pakora are simple patties made from various types of vegetables coated in the chickpea flour batter and deep-fried … A real comfort food.

Fit Pakora Muffins

They are very versatile and can be made by replacing and changing vegetables as prefered.
In this space, I try to tweak recipes and combinations of foods adapting them to my daily macro requirements … I have to skip the fried food, first of all for some digestive issues, that’s why I prefer the oven.

You’ll find a real Pakora recipe on the BBC website.

When do I make this recipe?

I love chickpea flour, it’s definitely the main element of this recipe ( for 100g, 60g are carbohydrates and 24g are proteins, not bad considering it’s also a good source of fiber, almost 11g). Because it’s rich in proteins and has many uses, thickening, baking, making creams, cakes, omelettes etc … I often use it in snacks to raise the protein rate when needed.

This time I combined chickpea flour with green pea flour that I bought because of the interesting nutritional values.
It tastes nice, obviously a little “leguminous”…(well, it’s what it is!!), but it can easily be disguised squeezing a little lemon juice in it.

I usually prepare these muffins the night before whenever I train in the morning and use them as a snack afterwards along with another protein source. I also like eating them as a side dish for my meals based on poultry or red meat.

Let’s come to the macros *

The nutrition facts label is at the bottom of the post.
Indicatively, the percentages for each muffin:

Kcal: 126 per serving

Number of serving:6 muffins

Number of ingredients:19

Carbs 60% Proteins 15% Fats 25%

How much did I spend **?

The cost is minimal, I spent € 2.20 for 6 pieces, € 0.36 each.

Product availability is good and everything can be found at the supermarket.

If green pea flour should be hard to get, skip it and use 120 g of chickpea flour instead.

To prepare the Fit Pakora muffins you’ll need

Muffin tin
mixing bowl
whisk
wrapper

Ingredients

80 g Chickpea Flour
40 g Green Pea Flour
200 ml Very cold sparkling water
1/4 tsp baking soda
Pinch of Cinnamon
Pinch of Ginger
Pinch of Nutmeg
Pinch of Curry
Pinch of Paprika
Pinch of Salt
10ml Melted coconut oil
1/2 Organic Lemon
1 tbsp Organic Lemon zest
100 g Potato (white or sweet potato)
100 g Zucchini
100g Carrots
Few sprigs of Rosemary
Pinch of Coarse sea salt
Pinch of Pepper

Note: as I hate the “to taste” note I do not put the doses of the spices, because I believe everyone has their degree of “tolerance”. I love them a lot and I use them a lot and in abounds, but my doses could be excessive for others. In principle, a pinch for each spice can be a good compromise.

Directions

Vegetables:
slice the vegetables with a mandolin (or peeler as I did) in very thin strips, put them in a container, add the salt and let drain the vegetation water .

Batter:
sift the chickpea flour and green pea flour, add baking soda, melted coconut oil, adding ice-cold sparkling water to make it smooth and homogeneous, it should not be too liquid.
Leave to rest for 10-15 minutes covered in the fridge.
Extract and add the lemon zest and lemon juice.

Coating and seasoning:
Dry the vegetables and add them to the batter along with the spices, salt and pepper, mixing well.
Grab the muffin tin, add the wrappers (I use the silicone ones).
Using two forks or cooking pliers, pick up the vegetables and set them into each wrapper.
Pour the mixture on top, and fill them up with the remaining batter.
A sprinkling of rosemary and some grains of coarse sea salt.

Baking:
Bake for 35 minutes at 200 °C.
Once cooked, wait until they have cooled properly before pulling them out from the wrappers.They are very good cold.

Fit Pakora Muffin

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

The real comfort food

Author: Lemabor

Recipe type: snack

Cuisine: indian

Serves: 6

Ingredients

80 g Chickpea Flour
40 g Green Pea Flour
200 ml Very cold sparkling water
¼ tsp baking soda
Pinch of Cinnamon
Pinch of Ginger
Pinch of Nutmeg
Pinch of Curry
Pinch of Paprika
Pinch of Salt
10ml Melted coconut oil
½ Organic Lemon
1 tbsp Organic Lemon zest
100 g Potato (white or sweet potato)
100 g Zucchini
100g Carrots
Few sprigs of Rosemary
Pinch of Coarse sea salt
Pinch of Pepper

Instructions

slice the vegetables with a mandolin (or peeler as I did) in very thin strips, put them in a container, add the salt and let drain the vegetation water .:
sift the chickpea flour and green pea flour, add baking soda, melted coconut oil, adding ice-cold sparkling water to make it smooth and homogeneous, it should not be too liquid.
Leave to rest for 10-15 minutes covered in the fridge.
Extract and add the lemon zest and lemon juice.
Dry the vegetables and add them to the batter along with the spices, salt and pepper, mixing well.
Grab the muffin tin, add the wrappers (I use the silicone ones).
Using two forks or cooking pliers, pick up the vegetables and set them into eah wrapper.
Pour the mixture on top, and fill them up with the remaining batter.
A sprinkling of rosemary and some grains of coarse sea salt.:
Bake for 35 minutes at 200 ° C.
Once cooked, wait until they are well cooled before pulling them out from the wrappers.
They are very good cold.