1.To make mint yoghurt, combine yoghurt and chopped mint in a medium bowl; season to taste.
2.Sift besan flour into a large bowl. Add spices, salt and the water; stir until well combined. Stir in beetroot, carrot, zucchini, onion and garlic.
3.Heat oil in a large saucepan. Deep-fry heaped tablespoons of vegetable mixture, in batches, about 2 minutes or until browned and crisp. Drain on absorbent paper.
4.Serve pakoras with mint yoghurt and mint leaves.
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