Recipe

Pakoras with raita

Served with a cucumber yoghurt dipping sauce, these crunchy Indian fritters make fantastic finger food.

Apr 30, 2009 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Pakoras with raita
  • 1 1/2 cup plain flour
  • 2 teaspoon baking powder
  • 2 teaspoon cumin seeds
  • 2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon white pepper
  • 1 1/4 cup sparkling mineral water
  • 1 medium red onion, cut in half lengthwise, thinly sliced
  • 2 medium carrots, cut into 5cm matchsticks
  • 2 cup broccoli florets
  • 1 medium red capsicum, quartered, thinly sliced
  • vegetable oil, to deep-fry
  • 200 gram greek-style natural yoghurt
  • 1 small lebanese cucumber, coarsely grated
  • 1/2 cup finely chopped mint

Method

Pakoras with raita
  • 1
    Combine flour, baking powder, cumin seeds, salt, turmeric and white pepper in a medium bowl. Make a well at centre; add mineral water. Whisk to form a smooth batter. Add vegetables; stir until combined.
  • 2
    Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry 1/3-cup quantities of vegetable mixture in batches, for 4 minutes or until golden and crisp. Using a slotted spoon, transfer to paper towels to drain.
  • 3
    Place yoghurt, cucumber and mint in a small bowl. Season with salt and white pepper. Serve pakoras with raita.

Notes

Pakoras are Indian-style fritters; for best results, cook just before serving.

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