Servings: 10 (click to scale)
Ingredients
Biscuits
- 10 each Pillsbury 2.2 oz Dough
- 5 ounces olive oil
Pakora
- 2 ounces dried red lentils
- 2 1/2 cup chickpea flour
- 3/4 cup rice flour
- 1 1/4 tsp kosher salt
- 2 bunch cilantro chopped
- 2 each onion julienned
- 2 cups sweet potato shredded
- 2 each carrots julienned
- 1 tsp garam masala
- Water as needed
Pickles
- 1 each English cucumber 1/2″ Slice
- 1 each red onion 1/2″ Slice
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 Tbsp kosher salt
- 2 cups white vinegar
Hot Honey
- 5 ounces honey
- 1/3 Tbsp cayenne pepper
- 1/3 Tbsp apple cider vinegar
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Instructions
Biscuits
- Pre heat oven to 350. Line a sheet tray with parchment paper and coat with pan release. Line 10 Biscuit Dough pucks spacing 2" apart and bake according to manufacture specifications. After fluffy and golden brown brush tops with Olive Oil. Cool on a wire rack.
Pickles
- Pickles: Combine water, salt, sugar and vinegar and bring to a slow boil in a heavy bottom sauce pan Pour over prepared cucumbers and onions. Let steep for two hours. Remove from brine and refrigerate. bringing to a temperature of 39* degrees within 2 hours.
Hot Honey
- Bring honey to a simmer, mix the cayenne with the vinegar to make a smooth paste and whisk into the honey. Strain the mixture into a clean container and cool
Pakora
- Pre heat deep Fryer to 350*
- Cook the lentils in water until soft and drain. Combine the vegetables and spices in a mixing bowl, add the chickpea and rice flours to coat. Add the cooked lentils and just enough water to bring together a firm dough. Form 10 small patties and let rest 10 minutes. Fry in oil until crispy and register an internal Temperature of 165*.
- Split open biscuits add a few pickled onions and cucumbers to the bottom half. Place one pakora fritter on top of the pickles and drizzle with hot Honey and enjoy immediately.
Nutrition
Calories: 630kcal | Carbohydrates: 88g | Protein: 13g | Fat: 22g | Saturated Fat: 8g | Sodium: 1140mg | Fiber: 6g | Sugar: 31g | Added Sugars: 21g
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