Mouthwatering Spicy Mixed Vegetable Pakoras with Tangy Mint Yogurt Dip

Allergens

Wheat (besan), Dairy (yogurt)

Ingredients

• 1 cup besan (gram flour)
• 1/4 cup rice flour
• 1 cup mixed vegetables (cauliflower, potatoes, bell peppers, carrots)
• 1/2 cup onion, finely chopped
• 1/4 cup cilantro, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Water as needed for the batter
• Oil for frying For Tangy Mint Yogurt Dip:
• 1 cup yogurt
• 2 tablespoons mint leaves, finely chopped
• 1 tablespoon cucumber, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon black pepper

Instructions

1. In a large mixing bowl, combine besan, rice flour, turmeric powder, red chili powder, garam masala, and salt. Gradually add water to form a thick batter.
2. Wash and cut the mixed vegetables into small pieces.
3. Add chopped onion and cilantro to the vegetable mix.
4. Slowly mix the vegetable mix into the batter, ensuring each piece is well coated.
5. Heat oil in a frying pan over medium heat.
6. Carefully drop spoonfuls of the battered vegetables into the hot oil and fry until golden brown, turning occasionally for even cooking. Remove from oil and drain on paper towels.
7. In another bowl, whisk together yogurt, mint leaves, cucumber, salt, sugar, and black pepper to prepare the tangy mint yogurt dip.
8. Arrange the pakoras on a plate and serve with the mint yogurt dip.

Chef’s Insight

The key to crispy pakoras is a well-mixed batter and frying at the right temperature.

Notes

You can adjust the spiciness of the pakoras by increasing or decreasing the amount of red chili powder.