Onion and Carrot Pakora with Mint Yoghurt Dipping Sauce


(Makes 12)

  • Vegetable oil for frying

  • 1 large brown onion, thinly sliced

  • 1 large carrot, peeled, shredded

  • 1 ¼ cup chickpea flour

  • ½ teaspoon baking powder

  • ½ teaspoon red chilli powder

  • 1/2 teaspoon cumin seeds

  • ½ cup water

  • Salt, to taste

  • Sliced green chilli and coriander leaves, to serve


Mint Yoghurt Dipping Sauce

  • ½ cup natural Greek-style yoghurt

  • ½ cup mint leaves, finely chopped

  • 1 tablespoon fresh lemon juice

  • Pinch garam masala

  • Pinch brown sugar

  • Salt, to taste


STEP 1.    

To make the yoghurt dipping sauce, stir all the ingredients in a small bowl until combined. Set aside.

STEP 2.    

Heat oil in a large wok over medium to high heat.

STEP 3.    

Place the onion and carrot into a large bowl. Sift over the chickpea flour and baking powder. Add the red chilli powder, cumin seeds and water. Season with salt and pepper. Stir until well combined.

STEP 4.    

In batches, carefully drop heaped tablespoonfuls of the mixture into the hot oil. Cook for 3-4 minutes or until golden brown. Remove and drain on a plate lined with absorbent kitchen paper.

STEP 5.    

Transfer pakoras to a serving plate. Sprinkle with sliced green chilli and coriander sprigs. Serve with yoghurt dipping sauce.