Name: Pakoras with raita
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cup plain flour; 2 teaspoon baking powder; 2 teaspoon cumin seeds; 2 teaspoon salt; 1/2 teaspoon ground turmeric; 1/4 teaspoon white pepper; 1 1/4 cup sparkling mineral water; 1 medium red onion, cut in half lengthwise, thinly sliced; 2 medium carrots, cut into 5cm matchsticks; 2 cup broccoli florets; 1 medium red capsicum, quartered, thinly sliced; vegetable oil, to deep-fry; 200 gram greek-style natural yoghurt; 1 small lebanese cucumber, coarsely grated; 1/2 cup finely chopped mint

Ingredients

1 1/2 cup plain flour

2 teaspoon baking powder

2 teaspoon cumin seeds

2 teaspoon salt

1/2 teaspoon ground turmeric

1/4 teaspoon white pepper

1 1/4 cup sparkling mineral water

1 medium red onion, cut in half lengthwise, thinly sliced

2 medium carrots, cut into 5cm matchsticks

2 cup broccoli florets

1 medium red capsicum, quartered, thinly sliced

vegetable oil, to deep-fry

200 gram greek-style natural yoghurt

1 small lebanese cucumber, coarsely grated

1/2 cup finely chopped mint

Method

1.Combine flour, baking powder, cumin seeds, salt, turmeric and white pepper in a medium bowl. Make a well at centre; add mineral water. Whisk to form a smooth batter. Add vegetables; stir until combined.

2.Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry 1/3-cup quantities of vegetable mixture in batches, for 4 minutes or until golden and crisp. Using a slotted spoon, transfer to paper towels to drain.

3.Place yoghurt, cucumber and mint in a small bowl. Season with salt and white pepper. Serve pakoras with raita.

Pakoras are Indian-style fritters; for best results, cook just before serving.
Note

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Ingredients

Method

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