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Food

Lyndey Milan’s Vegetable pakoras with yoghurt dipping sauce

Preparation time
10 minutes
Cooking time
5 minutes
Serves
4

INGREDIENTS

  • 1½ cups (225g) chickpea flour (besan)
  • ½ tsp ground turmeric
  • 200ml cold water
  • Vegetable oil, for deep-frying
  • 1 onion, cut into wedges
  • 1 red capsicum, cut into 2.5cm squares
  • 1 green capsicum, cut into 2.5cm squares
  • 1 kumara, peeled, thinly sliced
  • 1 medium potato, peeled, thinly sliced
  • 4 button mushrooms

Yoghurt dipping sauce

  • 3/4 cup (210g) Greek-style yoghurt
  • ¼ cup finely chopped mint leaves
  • 1 tbsp (20ml) lime juice
  • 1 tsp grated ginger

METHOD

  1. For yoghurt dipping sauce, combine ingredients in a bowl and mix well. Cover with plastic wrap, refrigerate until needed.
  2. Place chickpea flour and turmeric in a large bowl. Season with salt. Gradually whisk in water until it becomes a smooth batter.
  3. Heat oil in a heavy-based saucepan or deep-fryer to 190ºC or until a cube of bread sizzles on contact. Dip vegetable pieces in batter, then deep-fry for 2–3 minutes, in batches, until golden, crisp and tender. Remove with a slotted spoon. Drain on scrunched-up paper towel. Serve immediately with yoghurt dipping sauce.

Lyndey’s note: Chickpea flour, also known as besan, is available from Indian grocers and health-food stores.

Food
Preparation time
10 minutes
Cooking time
5 minutes
Serves
4

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