Spiced Vegetable Pakoras With Tomato & Ginger Dipping Sauce
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Cook time is 3minutes
Total time is 3minutes
Serve is for 20 people
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
20
For the cakes
- 15grams fresh coriander, chopped
- 1 eggplant
- 1 zucchini
- 1 sweet potato, peeled
- 2L vegetable oil
- 60grams gram flour
- 1/2teaspoons garam masala
- 1/2teaspoons ground cumin
- 1/2teaspoons ground turmeric
- 1/2teaspoons chilli powder
- 1/2teaspoons salt
For the sauce
- 150grams tomato ketchup
- 1/2tablespoons fresh ginger, grated
- 1 red chilli, seeded and finely chopped
Description
These crisp and spicy pakoras are excellent served with raita, mango chutney, or this spicy tomato and ginger dipping sauce.
Method
Step 1 of 4
For the sauce, mix all the ingredients together and taste for seasoning. Set aside.
Step 2 of 4
For the cakes, place all the ingredients for the batter into a large mixing bowl. Pour in 150ml cold water, whisking until smooth. The batter should be thick and creamy.
Step 3 of 4
Wash, dry, and slice the vegetables into thin discs about 5mm thick. Dip the vegetables into the batter, coating well.
Step 4 of 4
Heat the oil in a deep-fat fryer or deep-sided saucepan to 190°C, or until a cube of bread browns in 30 seconds. Drop the coated vegetables into the hot oil and fry until crisp, 3 minutes. Drain on kitchen paper and tomato and ginger dipping sauce.
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