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 Gratin dauphinois Food Avocado Spring Salad Words by Lyndey Milan on 1 Jan 2017 Food Pan fried fillet of Murray cod with roasted shallots and red wine