Vegetable Pakora with Cilantro Mint Lime Yogurt

These spicy, crispy Indian vegetable patties with a cool yogurt dip pair wonderfully with our Dry Riesling and make a great starter or canapé.

Yogurt Ingredients

  • 1/2 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 large lime, zest and juice
  • 1 cup plain Greek yogurt
  • 2 ice cubes
  • salt to taste

Pakora Ingredients

  • 2 ¼ cups chickpea or all-purpose flour
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp fenugreek powder
  • 1/2 tsp cayenne pepper
  • 2 tsp salt kosher salt
  • 1 cup water
  • 1/2 cup yellow onion, grated on box grater
  • 1 large yellow potato, peeled and grated
  • ¼ head cauliflower or broccoli, finely chopped or grated
  • 1 Tbsp fresh ginger, minced
  • 2 Tbsp cilantro leaves, roughly chopped
  • oil for frying

Procedure

  • 1For the yogurt sauce, add all ingredients into a blender. Blend on high for about 1 minute. Taste and add salt as needed. Refrigerate until ready to serve.
  • 2To prepare the pakora, sift the chickpea flour, turmeric, cumin, coriander, fenugreek, cayenne, and salt into a large mixing bowl. Wisk in the water and mix well – this will be a very thick batter at this point
  • 3In a separate mixing bowl, combine your vegetables and season with a pinch of salt.
  • 4Fold in the herbs and vegetables into the chickpea batter using a spatula, mixing well to combine. The batter will start to thin as the vegetables drop their water. Let rest for 30 minutes before cooking, or you may also prepare the batter the day before cooking.
  • 5Ready a pan to shallow fry. Using two spoons or a cookie-dough scoop, form batter into golf ball-sized portions and fry until golden on all sides. Remove from oil and let drain on paper towels.
  • 6Arrange pakora on your favorite platter and serve yogurt sauce alongside for dipping. Enjoy

Other recipes you will enjoy

  • Dungeness Crab Salad with Tart Apple & Toasted Ciabatta

  • Thai Potstickers