Vegetable pakoras with coriander chutney
A recipe from the Good Food collection.
Ingredients
650g selection of vegetables such as zucchini, red capsicum, sweet potato and onion (about 500g peeled weight)
Chickpea batter
125g (heaped 1 cup) besan (chickpea flour)
1 tsp salt
2 tsp curry powder
1 tsp ground turmeric
1 tbsp sunflower oil
1 tbsp lemon juice
Coriander raita
4 large handfuls coriander leaves
1 large green chilli, deseeded and finely chopped
1 garlic clove, crushed
250g (1 cup) Greek-style yoghurt
1 tbsp lemon juice
vegetable oil, for deep-frying
Method
Step 1
Peel and cut the vegetables into thin strips. Sift the besan into a bowl and stir in the salt, curry powder and turmeric. Make a well in the centre and gradually beat in the oil, lemon juice and 185ml (¾ cup) of water to make a smooth batter with the consistency of thick cream.
Step 2
To make the chutney, put the coriander, chilli and garlic in a food processor with 2 tablespoons of cold water and process until smooth. Transfer to a bowl and stir in the yoghurt and lemon juice. Season to taste and set aside.
Step 3
Heat about 5cm of vegetable oil in a wok or deep saucepan to 180C, or until a cube of bread dropped in the oil browns in 15 seconds. Lightly whisk the batter and stir in the vegetables. Carefully slip bundles of batter-coated vegetables into the hot oil and fry in batches for 2 to 3 minutes, or until golden. Drain on paper towel and keep warm in the oven while cooking the remaining vegetables.
Step 4
Serve the pakoras with the coriander raita.
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