- 1 sultanas pack
- 1 curry powder bag
- 1 Greek yoghurt tub
- 1 chickpea flour bag
- 1 broccoli
- 1 cauliflower piece
- 1 lemon
- 1 spring onion bunch
- 1 coriander bunch
Allergens: Dairy, onion
Pantry staples: Cooking oil, salt
Specialised equipment: Absortbent paper
Chef's note: Originating in Southern India, pakoras are a very popular street food all over South Asia. They can be made with any mix of vegetables, either whole or grated, and chickpea flour.
1. Prepare the ingredients
Wash the vegetables. Cut the lemon into wedges. Thinly slice the spring onion. Grate the carrot. Cut the broccoli and cauliflower florets into small even florets. Grate the thick stems of the cauliflower and broccoli. Very finely chop the coriander leaves and stems.
2. Make the batter
Combine the chickpea flour, curry powder, a pinch of salt and enough water to create a runny batter thick enough to coat the florets. Add the florets and mix well.
3. Cook the pokoras
Heat about 1cm of cooking oil in a frying pan over medium heat. Cook the pakoras, in batches, for 8 minutes, turning often, or until golden brown all over. Drain on absorbent paper. You may need to add more oil between batches.
4. Make the coriander yoghurt
Meanwhile, combine the yoghurt with the coriander. Season to taste.
5. Make the salad
Combine the carrot, spring onion, sultanas, grated cauliflower and broccoli stems. Add half of the lemon juice and season to taste.
6. To serve
Serve the pakoras with the salad, yoghurt and remaining lemon wedges.