Name: Beetroot and zucchini pakoras with mint yoghurt
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 cup (560g) greek-style yoghurt; 1/2 cup coarsely chopped fresh mint leaves; 2 cup (300g) besan (chickpea) flour; 2 tablespoon cumin seeds; 2 teaspoon garam masala; 2 teaspoon sea salt flakes; 1 1/2 cup (375ml) water; 1 large beetroot (beet) (200g), grated coarsely; 2 medium carrots (240g), grated coarsely; 2 medium zucchini (240g), grated coarsely; 1 medium brown onion (150g), sliced thinly; 4 clove garlic, crushed; vegetable oil, for deep-frying; 1/2 cup loosely packed fresh mint leaves

Ingredients

2 cup (560g) greek-style yoghurt

1/2 cup coarsely chopped fresh mint leaves

2 cup (300g) besan (chickpea) flour

2 tablespoon cumin seeds

2 teaspoon garam masala

2 teaspoon sea salt flakes

1 1/2 cup (375ml) water

1 large beetroot (beet) (200g), grated coarsely

2 medium carrots (240g), grated coarsely

2 medium zucchini (240g), grated coarsely

1 medium brown onion (150g), sliced thinly

4 clove garlic, crushed

vegetable oil, for deep-frying

1/2 cup loosely packed fresh mint leaves

Method

1.To make mint yoghurt, combine yoghurt and chopped mint in a medium bowl; season to taste.

2.Sift besan flour into a large bowl. Add spices, salt and the water; stir until well combined. Stir in beetroot, carrot, zucchini, onion and garlic.

3.Heat oil in a large saucepan. Deep-fry heaped tablespoons of vegetable mixture, in batches, about 2 minutes or until browned and crisp. Drain on absorbent paper.

4.Serve pakoras with mint yoghurt and mint leaves.

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