Used a lot on the breakfast buffet in the Coal Cellar + Grill restaurant, the pakoras have consistently been a hit with guests and staff alike.
“Use any vegetables you like in the mix – just try to avoid any overpowering vegetables,” the chef says. “Adjust the amount of heat with the chilli powder and fresh chilli in the minted yoghurt. This dish is the perfect snack to pick at over a few cold beers with your friends.”
Preparation time: 25 minutes
4 grated carrots
2 grated zucchinis
1 finely sliced spring onion
1 finely diced red onion
1 teaspoon of minced garlic
½ bunch chopped coriander
Splash rice wine vinegar
1 table spoon salt
Mix all ingredients together in 1 bowl and let rest.
2 teaspoons of curry powder
1 teaspoon cumin powder
1 teaspoon coriander powder
¼ teaspoon chilli powder
¼ teaspoon turmeric powder
Mix all ingredients together in 1 bowl and leave to the side.
1 cup plain flour
1/3 cup self-raising flour
¼ cup cornflour
Mix all ingredients together in 1 bowl
- Mix all the above ingredients together until mixture resembles the consistency of soft dough.
- Kneed together and let the mixture rest for about 2 hours until the moisture in the vegetables begins to extract.
- Place spoonfuls of the mixture onto some medium-heat cooking oil in a pot until the outside goes crispy golden brown.
½ bunch coriander
1 bunch mint leaves
1 green chilli
1 clove of garlic
½ teaspoon amount of chopped ginger
100ml (approx.) white vinegar
Approx 250ml natural yoghurt
Mix all ingredients except yoghurt in blender. Season with 1 part salt to 3 parts raw sugar to balance the sour and sweet flavours.
Add approx 250ml natural yoghurt (but be careful not to add too much yogurt!) and combine.
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