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Home > Selector Magazine > Food > Lyndey Milan’s Vegetable pakoras with yoghurt dipping sauce
Lyndey Milans Vegetable Pakoras With Yoghurt Dipping Recipe
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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