Mixed vegetable pakora

Step 1/ 4

• ½ eggplant
• 1 zucchini
• 1 carrot
• 1 green bell pepper
• 1 onion
• 4 tbsp mint
• 120 g chickpea flour
• ½ tsp ground coriander
• 1 tsp ground turmeric (ground)
• ½ tsp garam masala
• ½ tsp chili powder
• salt

• mandoline
• bowl (large)
• sieve

Wash the vegetables and julienne them all (we recommend a mandolin). Add to a large bowl. Pluck mint leaves and chop, then add to the vegetables. Sieve chickpea flour into a bowl and add the ground coriander, ground turmeric, garam masala, and chili powder. Season with salt.

Step 2/ 4

• 30 g rice flour
• 1 tsp water

Use your hands to mix the vegetable mixture together and squeeze out some moisture. Let sit for 5 minutes, to extract the moisture out. Add rice flour, and if needed, a little water to form a batter that sticks together, but isn’t runny.

Step 3/ 4

• oil (for deep frying)

• frying pan (deep)
• slotted spoon
• plate
• paper towels

Heat oil in a deep frying pan or wok until very hot. Use a spoon to scoop the pakora mixture and gently lower into the oil. Stir occasionally and fry until golden brown, flipping once while frying. Use a slotted spoon to transfer to a plate lined with paper towel. Cook in batches until mixture is used up.

Step 4/ 4

• 1 lime
• 80 g natural yogurt
• 1 green chili
• ½ tsp sugar
• ½ tsp ground cumin
• salt

• food processor

To make the chutney, first juice lime, then add to a food processor with the cilantro (discard any more fibrous stems, keep the soft stems), yogurt, green chili, sugar, and cumin. Season with salt and blend until fine. Serve freshly fried pakora with chutney!

Enjoy your meal!