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 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.