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2 cups chick­pea flour 2 Tbsp cumin seeds 2 tsp garam masala 2 tsp sea salt 1½ cups wa­ter

1 large beet­root, grated coarsely 2 medium cour­gettes, grated coarsely 2 medium car­rots, grated coarsely 1 medium brown onion, sliced thinly 4 cloves gar­lic, crushed

Veg­etable oil, for deep-fry­ing

Fresh mint leaves and mi­cro mint leaves, for serv­ing


2 cups Greek-style yo­ghurt

½ cup coarsely chopped fresh mint leaves

1 Com­bine mint yo­ghurt in­gre­di­ents in a bowl and sea­son to taste. Set aside.

2 Sift chick­pea flour into a large bowl. Add spices, salt and wa­ter, and stir un­til well com­bined. Stir in beet­root, cour­gette, car­rot, onion and gar­lic.

3 Fill a large saucepan one-third full with oil and heat to 180°C (or un­til a cube of bread turns golden in 10 sec­onds). Deep-fry heaped ta­ble­spoons of veg­etable mix­ture, in batches, for 2 min­utes or un­til browned and crisp. Drain on pa­per towel.

4 Serve pakoras with mint yo­ghurt and fresh mint leaves.

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