Bakora

This recipe was sent to me via a youtube video from a new Iraqi friend. She doesn't use measurements. I've made it four times... it's incredible each time! Here's what I do, copying her to the best of my ability!

Heat oven to 350F. Have ready- two baking sheets.

Prepare vegetables:

1-2 zucchini or summer squash, grated
1-2 potatoes, semi peeled, grated
1 onion, diced fine
Other veggies you can add: celery, eggplant, whatever!

Prepare batter:

- 1/2 ish cup water with 1/4 cup flax seed meal (let sit for a few minutes)
- chickpea/chana dal flour (hmm... best guess- 1/2 cup? 3/4 cup?)
- other flour- I use Namaste gluten free mix- 1/4 to 1/2 cup
- spices- paprika, curry powder, salt, pepper, tumeric
If you are using regular flour, also add some baking powder. My Namaste mix has it in it already, so I do not use extra!

Batter should be not too thick, not too thin. Fold in the grated vegetables.

Heat oil (I use corn oil) in a frying pan. Add balls of the mixture to the pan. After two minutes, flip and flatten the balls a little. They should be slightly crispy on each side, but don't have to be totally cooked. Place on baking sheets. Repeat, adding oil to the pan as necessary, until the batter is used up, then bake for 15 or so minutes, flip, and keep baking until done.

Note: when chick pea flour is not cooked- it can taste very bitter! Hold off tasting the batter until it is fried or baked. Make sure you add enough salt (but not too much!).

Once I ran out of chickpea flour and used some shiro powder- an Ethiopian food item. It was delicious!