Pakora Chaat by Foodland

Preparation Time: 20
Cooking Time: 15
Serves: Makes 20 Pakora

Ingredients

• 1 cup Farmers Union Greek Style Natural yoghurt
• ¼ cup mango chutney
• ⅓ cup bombay mix or bhuja (found in the snack aisle)
• ⅓ cup pomegranate arils
• ⅓ cup coriander leaves
• 2 spring onion, finely sliced
• for pakora
• 1 cup besan flour
• 1 tsp turmeric
• ½ tsp cumin
• ½ tsp coriander
• 1 tsp salt
• ⅓ cup water
• ½ cup grated potato
• ½ cup grated carrot
• ½ cup finely chopped cauliflower
• oil for deep frying
• for pickled onion
• ½ red onion, thinly sliced
• ⅓ cup white sugar
• ⅓ cup white vinegar
• ⅓ cup water

Equipment

• Small saucepan
• Small bowl
• Large bowl
• Deep fryer or large pot
• Serving plate

Instructions

1. For pickled onion, place sugar, vinegar and water in a small saucepan and bring to the boil to dissolve the sugar.
2. Place sliced onion into a small bowl and pour over the pickling mix. Set aside to cool.
3. Heat a deep fryer to 180C.
4. Place besan flour and spices into a large bowl and gradually whisk in the water until a thick paste forms (you may need to add 1 or 2 extra tbsps of water).
5. Fold through the vegetables.
6. Carefully drop tbsp amounts of batter into the hot oil (you want the pakora to be freeform, with ragged edges for crunch) and fry for 2-3 minutes. Drain on paper towel.
7. To serve, spread yoghurt onto a serving plate and add dollops of mango chutney.
8. Scatter over the bombay mix.
9. Add pakoras and garnish with pickled onion, pomegranate, coriander and spring onion.