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, combine all ingredients in a small bowl. Set aside.

STEP 2.    

Heat oil in a large heavy based saucepan over medium to high heat.

STEP 3.    

Meanwhile place onion, carrot, chickpea flour, baking powder, red chilli powder and cumin seeds in a large mixing bowl. Toss to combine. Add water and season with salt. Stir until well combined.

STEP 4.    

In batches, carefully drop 2 tablespoonfuls of 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.    

Place pakoras on a serving plate. Sprinkle with chilli and coriander leaves. Serve with the yoghurt dipping sauce.