Ingredients
The following ingredients have 4 Servings
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Instruction
- <p><strong>Prep: </strong>30 minutes <strong> Stand:</strong> 15 minutes <strong> Chill: </strong>1 hour (for best results)</p> <p>1. Make the coconut raita: mix together the yoghurt, coconut milk and cumin in a bowl. Stir in the cucumber and mint, then season to taste with salt and pepper. Cover and chill in the refrigerator for at least 1 hour, or overnight if wished.</p> <p>2. To make the pakoras, mix together the flour and spices in a large bowl. Stir in the lemon juice and sunflower oil, then add enough tepid water in a thin stream, stirring all the time, to make a smooth, thick batter that will coat the back of a spoon. Leave to rest for 15 minutes.</p> <p>3. Stir the vegetables, chilli, coriander and sea salt into the batter, distributing them evenly throughout, until everything is well coated.</p> <p>4. Heat the oil for deep-frying in a deep fryer or a wide heavy-based saucepan or deep frying pan (skillet) until it reaches 160°C/325°F. If you don't have a sugar thermometer to measure this, just drop a small piece of bread into the hot oil – it's ready when the bread sizzles and turns golden brown.</p> <p>5. Add tablespoonfuls of the vegetable pakora batter to the pan, in batches of a few at a time, and fry for about 5 minutes until the vegetables are cooked and the batter is really crisp and golden. Remove with a slotted spoon, drain on kitchen paper (towels) and keep warm while you cook the remaining pakoras.</p> <p>6. Serve immediately with the coconut raita, mango chutney and lime wedges.</p> <p><strong>Or you can try this…</strong></p> <p>– Vary the spices in the batter: experiment with chilli powder, ground cumin, grated fresh ginger and garlic. </p> <p>– Instead of the red onion, mix in a bunch of chopped spring onions (scallions).</p> <p>– You could use a packet of ready-diced frozen vegetables from the supermarket – peas are traditional and very good.</p>
