BEETROOT & COURGETTE PAKORAS
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.