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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Ingredients
Coriander raita
Method
1.Make coriander raita; combine ingredients in small bowl. Refrigerate until required.
2.Boil, steam or microwave potato and kumara, together, until just tender; drain. Cool 10 minutes.
3.Sift besan and soda into large bowl; gradually add the water, stirring, until batter is smooth.
4.Heat 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.
5.Heat 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.
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.
Note
