You won't be able to resist these delicious little pakoras. They're so simple to make and are a real crowd pleaser. Packed full of flavour, crispy on the outside and soft in the middle, they are a total taste sensation. They're also gluten free as they are made with gram flour (chickpea flour). The minted yoghurt lifts the dish and works as a perfect accompaniment. You won't be disappointed.
Serves 4 as a starter or 2 hungry people!
Ingredients
For the pakora
200g tinned chickpeas (drained weight)
2 large carrots, peeled and grated
6 salad onions, roughly sliced
1 red chilli, finely diced
Large handful of fresh coriander, roughly chopped
1 teaspoon mild chilli powder
3 teaspoons of garam masala
1 teaspoon cumin seeds
1 teaspoon of kalonji (black onion) seeds, optional
100g gram flour
1 heaped teaspoon of salt
Vegetable oil for frying
For the minted yoghurt
6 tablespoons greek yoghurt
2 tablespoons white wine vinegar
Good handful of mint leaves, finely shredded
2 teaspoons caster sugar
Good pinch of salt
1/2 red chilli, finely sliced
Directions
First , make the minted yoghurt.
Combine all of the ingredients (except the chilli) together, taste for seasoning and adjust if necessary. Sprinkle the chilli over the top. Set aside.
Place the chickpeas into a large bowl and roughly mash.
Add all of the other pakora ingredients + a good grind of black pepper, and mix well to combine.
Add a couple of tablespoons of water and mix again - you don't want this to be a wet mix, so just add enough water so that when you press the mixture together it holds together.
Take a walnut sized piece of the mixture and gently press into a small patty (approximately 5cm diameter). Repeat with the rest of the mixture.
Heat 2cm of oil in a wide, deep, heavy based pan. Add a small piece of mixture to see if the oil is hot enough - it should sizzle.
Fry the pakoras in small batches for 3 minutes on either side (they should be lovely and golden).
Remove with a slotted spoon and drain on kitchen paper, sprinkle over a little salt (keep warm in a low oven).
Repeat with the rest of the mixture.
Serve with the minted yoghurt.
Delicious.
These freeze well. Allow them to cool completely and then freeze. To reheat, place into a preheated oven (180 degrees C) on a baking tray for 12-15 minutes, or until heated completely through.