Easy Side Indian

Indian vegetable pakoras with ginger pachadi

Name: Indian vegetable pakoras with ginger pachadi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: /indian
Ingredients: 2 cups (300g) chickpea (besan) flour (see note); 2 teaspoons ground cumin; 2 teaspoons brown mustard seeds; 1 teaspoon fennel seeds; 2 teaspoons mild curry powder; 2 cups (500ml) lager; 1/2 cup coriander leaves, chopped, plus extra leaves to serve; 1/4 teaspoon baking powder; 1 cup each coarsely grated carrot, pumpkin & potato; 1/2 cup (60g) frozen peas, blanched, drained; Sunflower oil, to shallow-fry; 200g thick Greek-style yoghurt; 2 teaspoons finely grated ginger; 2 tablespoons chopped mint leaves; Grated zest of 1 lime

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20m

15m

Indian vegetable pakoras with ginger pachadi

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Vegetable pakoras are delicious, tasty and a great starter to any Indian dinner party.

2 cups (300g) chickpea (besan) flour (see note)
2 teaspoons ground cumin
2 teaspoons brown mustard seeds
1 teaspoon fennel seeds
2 teaspoons mild curry powder
2 cups (500ml) lager
1/2 cup coriander leaves, chopped, plus extra leaves to serve
1/4 teaspoon baking powder
1 cup each coarsely grated carrot, pumpkin & potato
1/2 cup (60g) frozen peas, blanched, drained
Sunflower oil, to shallow-fry

Ginger pachadi

200g thick Greek-style yoghurt
2 teaspoons finely grated ginger
2 tablespoons chopped mint leaves
Grated zest of 1 lime

Method

1.

For pachadi, combine all ingredients in a bowl. Cover and keep chilled until needed.
2.

Combine flour, spices and curry powder, then whisk in lager until smooth. Stir in coriander, baking powder, vegetables and 1 1/2 teaspoons salt, then stand for 5 minutes.
3.

Heat 3cm oil in a frypan over high heat. In 2-3 batches, add heaped tablespoons of mixture and fry for 1-2 minutes each side until golden. Drain on paper towel. Serve the pakoras immediately with the pachadi, garnished with coriander leaves.