Method
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.
Ingredients
1) White asparagus
2) Fennels
3) Heirloom carrots
4) Broccolini
5) Brussels sprouts
6) Rosemary
7) Thyme
8) Olive oil
9) Salt
10) Pepper
11) Garlic
12) Lemon