Pakoras-crispy vegetable bites

Name: Pakoras-crispy vegetable bites
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 250 g Tomatoes, 1 apple; 1 Garlic clove; 100 ml Cider vinegar; 3 TABLESPOONS demerara sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Cayenne pepper, salt; 1 potty Peppermint; 500 g Whole milk yoghurt; 7-10 Tbsp ground cumin; 375 g Chickpea flour or wheat flour; 1 coated Tsp Baking Powder; 1 cauliflower; 2 (approx. 300 g) large carrots; 2 medium zucchini; 1 (approx. 300 g) Aubergine; 2 large onions; 400 g baby potatoes; 1 l oil for frying; 1 jar (200 g) Mango Chutney

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

250 g Tomatoes, 1 apple
1 Garlic clove
100 ml Cider vinegar
3 TABLESPOONS demerara sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Cayenne pepper, salt
1 potty Peppermint
500 g Whole milk yoghurt
7-10 Tbsp ground cumin
375 g Chickpea flour or wheat flour
1 coated Tsp Baking Powder
1 cauliflower
2 (approx. 300 g) large carrots
2 medium zucchini
1 (approx. 300 g) Aubergine
2 large onions
400 g baby potatoes
1 l oil for frying
1 jar (200 g) Mango Chutney

Directions

1
Tomato chutney: Scald tomatoes, skin them. Peel apple, ginger and garlic. Cut everything into small pieces, boil up with vinegar, sugar, lemon juice, 1 tsp. cayenne pepper and salt. Let it boil down in an open pot for about 20 minutes. Stir several times
2
Yoghurt-mint sauce: Wash mint and chop finely. Mix with yoghurt. Season with salt and cumin
3
Baking batter: Mix flour, baking powder, 1/2 - 1 teaspoon cayenne pepper and salt. Slowly stir in approx. 3/8 l water until a viscous dough is formed
4
Clean and wash the vegetables and cut them into bite-sized pieces. Peel onions and potatoes and cut into slices. Heat oil in a deep fryer (180 °C) or a high pot. Use a fork to pull the vegetables through the dough in portions
5
Fry in hot oil for 5-7 minutes until golden brown. Drain on kitchen paper and keep warm. Serve the pakoras with yoghurt mint sauce, tomato and mango chutney. Serve with wheat flat cakes (typical Indian: Chappaties) or flat bread