Pakora with three dips
easy
90 mins
90 mins
Ingredients
- 250 g Tomatoes
- 1 Apples
- 1 piece(s) Ginger
- 1 Garlic clove
- 100 ml Cider vinegar
- 3 TABLESPOONS demerara sugar
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Salt
- 1 collar Peppermint
- 500 g Whole milk yoghurt
- 7-10 Tbsp ground cumin
- 375 g Chickpea flour (alternatively flour, type 405)
- 1 coated Tsp Baking Powder
- 1 l oil for frying
- 1 (approx. 500 g) cauliflower
- 2 (approx. 300 g) large carrots
- 2 medium-sized courgettes (about 400 g)
- 1 (approx. 300 g) large aubergine
- 2 big onion
- 400 g Potatoes
- 1 glass (200 ml) Mango Chutney
- 7-10 Tbsp fresh herbs for garnishing
Directions
- 1
Carve tomatoes crosswise with a knife, blanch, quench and skin them. Then cut into large pieces. Peel, quarter and core the apple. Also cut into small pieces. Peel ginger and garlic and chop finely. Boil up vinegar.
- 2
Add tomatoes, apple, ginger, garlic and sugar. Season with lemon juice, 1 tablespoon cayenne pepper and salt. Let it boil down in an open pot for about 20 minutes. Stir several times in between. Let cool off. Wash mint, dab dry, remove leaves and cut into strips. Mix yoghurt and mint. Season with salt and cumin. For the batter mix flour, baking powder, 1-2 teaspoons cayenne pepper and 1-2 teaspoons salt in a bowl. Add approx. 350 ml of water bit by bit while stirring to form a tough dough. Heat the oil in a tall pot. Clean or peel and wash vegetables and potatoes.
- 3
Mix yoghurt and mint. Season with salt and cumin. For the batter mix flour, baking powder, 1-2 teaspoons cayenne pepper and 1-2 teaspoons salt in a bowl. Add approx. 350 ml of water bit by bit while stirring to form a tough dough. Heat the oil in a tall pot. Clean or peel and wash vegetables and potatoes. Cut into large pieces. Pull through the dough with a fork, let it drip off a little and add it in portions to the hot oil. Fry for about 7 minutes until golden brown. Arrange the Pakora on a plate. Garnish with fresh herbs as desired. Add mint sauce, mango and tomato chutney
- 4
Cut into large pieces. Pull through the dough with a fork, let it drip off a little and add it in portions to the hot oil. Fry for about 7 minutes until golden brown. Arrange the Pakora on a plate. Garnish with fresh herbs as desired. Add mint sauce, mango and tomato chutney
- 5
Per portion (with 6 people) approx. 2640 kJ/ 600 kcal. E 9 g/ F 24 g/ KH 86 g. Per portion (with 4 people) approx. 3990 kJ/ 950 kcal. E 13 g/ F 36 g/ KH 139 g
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