First, dice your carrot, onion, celery and herbs. Add the carrot, onion(or shallot), celery, lentils, and thyme to a pot with about 3 cups of water.
From what I can tell, pakora is veggies or meat, deep fried in a batter of besan(chickpea) flour and spices. I’ve had some that are not so great, but the ones I love are an assortment of veggies, loosely massed together and fried. So here goes:
First combine chickpea flour with turmeric, chili powder, garam masala, salt and coriander.
Next add your water and mix, then set aside for 20 minutes or so. Thinly slice your cabbage and onion and then cut cauliflower into small peices. Obviously the idea is that the veggies have to be small enough to hold together but large enough that there is texture.
Core and trim your fennel, retaining the fronds for garnish, and chop into smallish chunks. Do the same for the celeriac.
Add some olive oil to a saucepan and add fennel to gently caramalize for a few minutes. Season with salt and pepper. Next add your celeriac and stock, and cover for about 15 minutes, or until the vegetables are soft and blendable.
While soup is cooking, thinly slice a shallot into rings, and cover lightly with cornflour(corn starch). Shallow fry in a pan until golden and crispy, about 3-4 minutes. Set aside on some kitchen paper while you finish the soup.
Using a stick blender, blend the soup until smooth. If you want it really smooth, then you can strain it after blending, but I’m not that fussed about it. Taste for seasoning. If you want to add a bit of richness, you can add a small nob of butter.
Serve topped with fennel fronds and the crispy shallots. Enjoy!
First clean your peas by removing the ends and stringy bits: