Lyndey Milan’s Vegetable pakoras with yoghurt dipping sauce

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.