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Vegetable pakora with minted yoghurt
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Ingredients
250 ml (9 fl oz) plain yoghurt
Small bunch mint
2 tbsp coriander seeds
1 tbsp cumin seeds
165 g (5½ oz) gram flour (see note below)
1 tsp chilli powder
1 tsp turmeric
3 tbsp fresh coriander, chopped
1 tsp oil
300 g (11 oz) cauliflower florets, cut into little pieces
1 large courgette, grated
1 onion, finely sliced
1 garlic clove, crushed
Oil for deep frying
Whizz yoghurt and mint together in a blender and set aside.
Toast coriander and cumin seeds in a dry frying pan until fragrant then remove from heat and grind. Combine toasted seed powder, gram flour, chilli, turmeric, coriander and a teaspoon of salt in a bowl. Mix teaspoon of oil with 170 ml (6 fl oz) warm water and add to flour mix, combining to make a smooth batter. Add cauliflower, courgette, onion and garlic and mix through batter.
Heat oil in a deep fat fryer to 160C or until a cube of bread dropped in browns in 15 seconds. Carefully place dessertspoons of batter into oil, a few at a time and cook for 3-4 minutes until golden. Drain pakora on kitchen paper, keep warm and continue with remaining mixture. Serve with minted yoghurt and lemon wedges.
Cook’s note: gram flour is made from chick peas and is available from Indian food stores, health food shops and larger supermarkets.
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