These pakoras with coriander raita are incredibly versatile. Serve them with pre-dinner drinks at your next dinner party, or as an after school snack filled with flavour and goodness.
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Pakoras with coriander raita
Spice up snack time.
- 40 mins cooking
- Makes 24 Item
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Ingredients
Pakoras with coriander raita
- 400 gram russet burbank potatoes, peeled, cut into 1cm cubes
- 1 kumara (250g), peeled, cut into 1 cm cubes
- 1 1/2 cup (225g) besan (see note)
- 1/2 teaspoon bicarbonate of soda
- 3/4 cup (180ml) water
- 2 teaspoon peanut oil
- 2 clove garlic, crushed
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon dried chilli flakes
- 2 green onions, chopped finely
- vegetable oil, for deep-frying
Coriander raita
- 1 cup (280g) greek-style yogurt
- 1/2 cup coarsely chopped fresh coriander
- 1 teaspoon ground cumin
Method
Pakoras with coriander raita
- 1Make coriander raita; combine ingredients in small bowl. Refrigerate until required.
- 2Boil, steam or microwave potato and kumara, together, until just tender; drain. Cool 10 minutes.
- 3Sift besan and soda into large bowl; gradually add the water, stirring, until batter is smooth.
- 4Heat peanut oil in small frying pan; cook garlic, spices and chilli flakes, stirring, until fragrant. Combine garlic mixture in bowl with batter; stir in potato, kumara and onion.
- 5Heat vegetable oil in large saucepan; deep-fry tablespoons of mixture, in batches, until pakoras are browned lightly. Drain on absorbent paper; serve with coriander raita.
Notes
Besan, a flour made from ground dried chickpeas, is a staple of the Indian kitchen and is used to make roti, chapati and other breads. It is available from health-food stores and many supermarkets. Pakoras are small Indian fritters that can contain vegetables, meat, fish or rice. You can also use desiree potatoes for this recipe.
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