Name: Vegetable pakoras
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 cup chickpea flour; 1 fresh long green chilli, seeded, finely chopped; 2 tablespoon chopped coriander; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 1 teaspoon salt; 1 cup water; vegetable oil, for deep-frying; 1 large red capsicum, cut into pieces; 300 gram cauliflower, cut into florets; 1 large zucchini, thickly sliced diagonally; Mint yoghurt; 2/3 cup natural yoghurt; 1/4 cup finely chopped mint

Vegetable pakoras

Deep fried mixed vegetables in a chickpea flour batter are coated with a selection of spices to create scrumptious classic Indian finger food that is impossible to resist

Serves 6

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

1 cup chickpea flour

1 fresh long green chilli, seeded, finely chopped

2 tablespoon chopped coriander

1 teaspoon ground turmeric

1 teaspoon garam masala

1 teaspoon salt

1 cup water

vegetable oil, for deep-frying

1 large red capsicum, cut into pieces

300 gram cauliflower, cut into florets

1 large zucchini, thickly sliced diagonally

Mint yoghurt

2/3 cup natural yoghurt

1/4 cup finely chopped mint

Method

1.Place flour, chilli, coriander, spices and salt in a large bowl. Gradually whisk in water until smooth.

2.Pour oil into a large, heavy-based saucepan, to a depth of 10cm. Heat over moderately high heat (oil is ready when a bread cube crisps quickly without absorbing oil).

3.Dip vegetables, a few pieces at a time, into batter to coat lightly; place in hot oil. Deep-fry 3 minutes, or until golden and tender.

4.Using a slotted spoon, transfer to paper towels to drain. Season with salt. Reheat oil between batches.

5.Meanwhile, to make mint yoghurt, combine ingredients in a small bowl. Season with salt.

6.Serve vegetable pakoras with mint yoghurt.

Look for chickpea flour at health food shops.
Note

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