Pakora with Yoghurt Mint Dressing

Step 1 of 6

Slide the carrots, potatoes and red onions over the large holes on the shredding surface of a box grater. Then, chopped cauliflower, red chilies, and mint.

Step 2 of 6

For the yoghurt mint dressing, mix Farmers Union Greek Style Yogurt with chopped mint, garlic, and chilli. Add 1 tablespoon of cumin powder for taste.

Step 3 of 6

For the pakora batter, mix 2 and 1/2 cups of Bob's Red Mill chickpea flour, 1 tablespoon of each cumin powder, coriander powder, garam masala, and chilli powder together. The batter should be thick and paste-like.

Step 4 of 6

Add all the vegetables into the batter and mix well. If it seems runny, add more chickpea flour to thicken the batter.

Step 5 of 6

Heat up a good amount of grapeseed oil in a large pan on high heat. Form batter into small dollops and carefully drop it into the pot. Fry the pakoras for 2 to 3 minutes until they are deep golden and crispy on the outside.

Step 6 of 6

Finally, transfer pakoras into a serving plate with yoghurt dressing on the side and serve.