Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Lyndey Milan’s Vegetable pakoras with yoghurt dipping sauce 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 For yoghurt dipping sauce, combine ingredients in a bowl and mix well. Cover with plastic wrap, refrigerate until needed. Place chickpea flour and turmeric in a large bowl. Season with salt. Gradually whisk in water until it becomes a smooth batter. 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 SHARE You might also like Food Pan fried fillet of Murray cod with roasted shallots and red wine Food Barbecued asparagus, twice peeled broad (fava) beans, balsamic and parmesan Food Avocado Spring Salad Words by Lyndey Milan on 1 Jan 2017