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Baked Squash and Zucchini Spiral Pakoras

Serves: 24
30 MIN
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 pkg. (340 g) Green Giant* frozen Veggie Spirals Zucchini, thawed

1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash, thawed

¼ tsp. (1.25 ml) each salt and pepper

¼ tsp. (1.25 ml) turmeric

¼ tsp. (1.25 ml) chilli flakes, optional

1 tbsp. (15 ml) cilantro, chopped

1 cup (250 ml) chickpea flour

1/3 cup (30 ml) rice flour

1 cup (240 ml) white onion, sliced

1 tbsp (15ml) garlic, slivered

 

Yogurt Dip

½ cup (120 ml) plain Greek yogurt

½ cup (120 ml) cucumber, grated

1 tbsp. (15 ml) lemon juice

¼ tsp. (1.25 ml) ground cumin

Directions

Preheat the oven to 450°F. Line 2 baking sheets with parchment paper and set aside.

In a large bowl stir together, salt and pepper, turmeric, chili flakes, cilantro, chickpea flour and rice flour.  Gently stir in veggie spirals, onion and garlic into flour mixture until sticky and fully coated.

Using your hands mould the mixture into 24 small rounds, roughly 1½ -inch in diameter. Place 12 pakoras onto each lined baking sheet. Lightly spray each pakora with vegetable oil cooking spray and bake for 10 minutes. After 10 minutes flip pakoras, lightly spray with vegetable oil cooking spray and bake for another 10 minutes.

Yogurt Dip:
In a small bowl, mix Greek yogurt, cucumber, lemon juice and cumin. Season with salt and pepper to taste. Serve with warm pakoras.