Packed with nutrients from the beetroot, protein-rich chickpeas, and tangy vegan feta, these fritters are a delightful combination. Made with beetroot and chickpeas, this recipe is not only a colorful and delicious addition to your fritters but also a nutritious dose of veggies. Beetroot contains antioxidants, essential vitamins, and minerals. As a fritter/pakoda fan myself, I love to try different variations of veggie fritters and this particular dish has stuck with me for its taste and colour. The natural pigments in beetroot, known as betalains, give it that vibrant red color and are believed to have various health benefits, including anti-inflammatory properties. So, when you indulge in these fritters, you’re not just enjoying a tasty snack but also adding a nutritional boost to your diet! So, the next time you’re in the mood for a flavorful and satisfying snack, whip up a batch of these Beetroot Chickpea Fritters with Whipped Vegan Feta.
History of eating fritters/pakodas with chai in India
Fritters, known as pakodas in India, have been an integral part of the country’s cuisine for centuries. These delectable snacks have evolved based on regional tastes and ingredients, ranging from crispy onion pakodas in the North to savory plantain fritters in the South. In India, the cherished tradition of savoring pakodas alongside a steaming cup of chai has deep historical roots, dating back to ancient times. This delightful pairing has been a beloved snack, particularly gaining popularity during monsoons or chilly evenings. Today, the tradition endures, with pakodas remaining a staple alongside chai. Whether relishing traditional favorites like potato, spinach, or cauliflower pakodas, or experimenting with innovative twists like cheese or bread pakodas, the love for this combination remains unwavering.
Variations of Pakodas/fritters in India
Pakoda, also known as pakora, is a beloved Indian snack with various regional variations, each offering unique flavors and textures. Here’s an organized overview of popular pakoda types:
Ingredients and Substitutes for Beetroot Chickpea Fritters
Ingredients:
For the Fritters: – 500g Beetroot: Fresh and full of earthy flavors. – 400g Canned Chickpeas (or Cooked): For texture and protein. – 3 Tablespoons Chickpea Flour: To bind the ingredients. – 1 Teaspoon Ground Cumin: For a warm, earthy note. – 2 Teaspoons Ground Coriander Seeds: Adds a citrusy, sweet twist. – 1 Teaspoon Ground Red Chili: For a hint of heat. – 2-3 Tablespoons Oil: For cooking. – Choose a neutral oil. – Salt and Pepper to Taste For the Whipped Feta: – Vegan Feta: Crumble it for that tangy flavor. – Plant-based Greek Yogurt: To whip into the feta for a smooth, creamy dip. – Salt and Pepper to Taste
Substitutes:
For the Fritters: For the Whipped Feta (Vegan Option):
Methods to make Beetroot Chickpea Fritters: Pan-frying and Baking
Pan-frying and baking are different ways to cook beetroot chickpea fritters. When you pan-fry, you cook them in a pan with some oil, making them crispy outside and moist inside quickly. This method gives a golden-brown crust due to the direct contact with hot oil. Baking, on the other hand, involves placing the fritters in an oven. It usually uses less or no oil, resulting in a drier texture on the outside. Baking takes more time to make them crispy, and it’s often seen as a healthier choice because it uses less oil. The choice between pan-frying and baking depends on your preference for texture and consideration for healthier cooking. Regardless of the cooking method you choose, be sure to carefully follow the instructions to ensure a successful outcome.
Steps to make Beetroot Chickpea Fritters with veganFeta
- Prepare Beetroot and Chickpeas
Scrub beetroot thoroughly. This step is important as scrubbing beetroots before use removes dirt, reduces bacterial contamination, and enhances food safety, flavor, and storage life.
Grate it into fine shreds, and remove excess moisture with a paper towel.
Drain and rinse canned chickpeas. Mash them in a food processor for smooth texture or with a masher for a rustic feel.
- Mix Ingredients
In a large bowl, combine grated beetroot, mashed chickpeas, chickpea flour, ground cumin, ground coriander, ground red chili.
Season with salt and pepper. Mix until well incorporated. Shape the mixture into round or oval fritters, compressing them to hold their shape.
- Cooking Option 1 – Baking
Preheat oven to 190°C (374°F). Line a baking tray with parchment paper. Place shaped fritters on the tray and bake for 15 minutes on each side until crisp.
- Cooking Option 2 – Pan-Frying
Heat oil in a pan over medium heat. Shape mixture into fritters and fry for about 15 minutes on each side until golden and crispy.
- Prepare Whipped Feta Dip
Crumble vegan feta into a bowl. Add vegan Greek yogurt and mix well with a fork or whisk until almost smooth, leaving a few chunks for texture.
Season the whipped feta dip with salt and pepper to taste.
Serve the hot Beetroot Chickpea Fritters with a generous side of the whipped feta dip.
Storing and freezing
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