Leek Pakora

I have had pakoras before at Texas Veg Fest, but I've actually never encountered vegan ones in a restaurant. Where are they??? They clearly aren't as ubiquitous as the potato filled samosas. Mmm, don't you love a good samosa and dipping sauce? Anyway...

I had some leeks and garbanzo flour so I fried up some pakoras, then served them with a tangy basil yogurt sauce. Feel free to sub mint or another fresh herb for the basil, cause I think that would turn out equally fantastic.


Leek Pakora (makes about 16)
3 leeks (remove stem and green parts, and slice. wash thoroughly)
1/2 onion (chopped)
2-3 cloves garlic (minced)
1 Thai green chili (minced)
3/4 C garbanzo bean flour (I used Bob's Red Mill or you can pick up gram flour from an International/Indian grocery)
1/2 C water (or more)
1 tsp garam masala
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp white pepper
salt
baking powder

Basil sauce (double if you like sauce)
1 container plain non-dairy yogurt (I used Kite Hill)
1 bunch basil (chopped)
1 lime (juice of)
salt, to taste

0. Make sauce ahead and refrigerate.
1. In a bowl add all pakora ingredients, except water, and toss well to coat veggies in dry mix. 
2. In a food processor pulse so that the dough comes together, adding water bit by but. You do not want this to be a smooth "falafel-esque" dough, leave some pieces of leek whole. Consistency is everything here.
3. Heat several Tbsps of vegetable oil in a shallow pot (or crank up the deep fryer). Form into patties (slightly flatten without breaking apart). Fry until golden brown, flip, and fry until other side is golden brown. Sprinkle with salt and serve.