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Crisp, golden pakoras with cumin yoghurt

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golden pakoras with cumin yoghurt.

Recipe from: 6/1/2004 12:00:00 AM

 
 

Ingredients

 
  • 250
    g
    flour
  • 15
    ml
    black onion seeds
  • 5
    ml
    each, mustard and sesame seeds
  • 2
    ml
    turmeric
  • 5
    ml
    cumin seeds, crushed
  • 5
    ml
    salt
  • 1
    green chilli, chopped
  • 250
    ml
    water
  • 2
    egg whites
  • 2
    large potatoes, thinly sliced
  • 2
    large aubergines, thinly sliced
  • sunflower oil, for frying
  • CUMIN YOGHURT
  • 5
    ml
    cumin
  • 1
    garlic clove, chopped
  • 30
    ml
    fresh coriander, chopped
  • a pinch of sugar
  • 250
    ml
    thick full-cream Greek yoghurt
Servings: Change Serving
 
 

Method

 
Mix together flour, seeds, spices and chilli.
Gradually add the water.
In a separate bowl, whisk the egg whites until stiff.
Beat a third of the egg white into the flour mixture and gently fold in the rest.
Heat the oil in a deep frying pan.
Dip the veggies into the batter and fry in batches until golden.
Drain on kitchen paper and serve hot with a spicy fruit chutney and a bowl of cumin yoghurt.
CUMIN YOGHURT:
Dry-roast the cumin and grind it with a pestle and mortar.
Mix everything together and chill until needed.
Sprinkle with a little more cumin.
 

Read more on: deep-fry
 

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