Crispy Vegetable Pakoras with Mint Raita
Ingredients
- 1/2 cup besan or gram flour
- 1/4 cup rice flour or corn starch
- salt as needed
- 3 green chilies, chopped
- 2 tablespoons mint or coriander leaves, chopped
- 1 teaspoon ginger garlic paste
- 1/4 to 1/2 teaspoon garam masala powder (optional)
- 1 teaspoon turmeric powder
- a sprinkle of cumin seeds
- a sprinkle of black mustard seeds
- 1 crushed clove of garlic
- 1/2 teaspoon carom seeds (optional)
- oil for deep frying
- salt and pepper to taste
Vegetables
- 1 cup chopped cooked potatoes
- 1 medium carrot or beetroot, julienned (about 3/4 cup)
- 1/4 cup bell peppers, julienned
- 1 cup shredded cabbage
- 1 large onion, thinly sliced
- 6 french beans, julienned (optional)
- 1 cup chopped spinach (optional)
Preparation
Prepare the vegetables by chopping or julienning them as specified.
Mix the dry ingredients with cold water to form a batter of the desired consistency. Optionally add a pinch of baking powder for extra crispness.
Allow the batter to marinate for a while to soak up flavors.
Heat oil in a pan for deep frying.
Coat the vegetables in the batter and fry until golden and crispy.
Drain on kitchen paper to remove excess oil.
Serve hot with lemon wedges and raita made by mixing Alpro yoghurt, chopped mint, and cucumber.
