Ingredients Checklist
- 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
Instructions
- For pickled onion, place sugar, vinegar and water in a small saucepan and bring to the boil to dissolve the sugar.
- Place sliced onion into a small bowl and pour over the pickling mix. Set aside to cool.
- Heat a deep fryer to 180C.
- 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).
- Fold through the vegetables.
- 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.
- To serve, spread yoghurt onto a serving plate and add dollops of mango chutney.
- Scatter over the bombay mix.
- Add pakoras and garnish with pickled onion, pomegranate, coriander and spring onion.
