Raw Indian Pakora’s

Raw Indian Pakoras

By Chef: Tonya Cole Lightfoot
Posted: September 29, 2010


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A delicious, authentic tasting Indian appetizer – with a nice texture and bursting flavors.

Yield: 45 balls


Seed Powders

  • 1⁄2 cup sunflower seeds, ground 
  • 1⁄2 cup flax seeds, ground 
  • 1⁄4 sesame seeds, ground 
  • 1⁄4 cups almonds, ground fine like flour 
  • 1 tablespoon chia powder


  • 1⁄2 tsp cumin 
  • 1⁄2 tsp curry powder
  • 1⁄2 tsp paprika
  • 1 tsp garam masala
  • 2 tsp Nature’s Cargo Sea Salt


  • 1 tsp fresh ginger chopped fine
  • 2 cloves garlic, chopped fine
  • 1⁄2 jalapeño pepper, chopped fine
  • 1 large parsnip
  • 1 small onion
  • 2 medium carrots
  • 1 cup fine chopped cabbage, baby bok choy, baby cabbage, etc. 
  • 1 cup cilantro
  • 1⁄2 large red bell pepper

Thai Dipping Sauce

  • 3 tablespoons sesame seed oil 
  • 1⁄2 cup filtered water 
  • 1 cup English peas, raw


  1. Mix all seed powders in a bowl well. You can grind all these in the Vitamix, but separately.
  2. Add spices to seed powders. Mix well.
  3. Add all vegetables slowly to Vitamix one at a time to chop. You may need to scoop out some mixture and then add more vegetables until all vegetables are chopped well.
  4. Add filter water to Vitamix to rinse vegetables out of Vitamix and then pour water mixture to seed/ spices alternately with vegetable mixture. Stir in sesame seed oil and peas until mixture is stirred well.
  5. Shape into balls and dehydrate at 105° for 4-6 hours. Flip over and dehydrate another 3-4 hours.
  6. Serve with Thai Dipping Sauce.