1/4cup(60 mL) canola oil, or more as needed for frying
Cilantro Mint Dipping Sauce
1cup(250 mL) fresh cilantro, moderately packed
1/2cup(125 mL) chopped fresh mint leaves, lightly packed
3Tbsp(45 mL) fresh lemon juice
2-3Tbsp(30-45 mL) water
2Tbsp(30 mL) plain 2% yogurt
1Tbsp(15 mL) canola oil
1Tbsp(15 mL) honey
1/4tsp(1 mL) sea salt
1/8tsp(0.5 mL) ground black pepper
Directions
Cilantro Mint Dipping Sauce
Combine all ingredients in a blender and purée until smooth. Adjust seasoning as desired. If you do not have a blender, chop the herbs ultra-fine and combine with remaining ingredients.
Transfer to a small bowl, cover and refrigerate until ready to serve.
Vegetable Pakoras
In a medium bowl, combine chickpea flour with water, lemon juice, garlic, dill, and salt with a whisk until smooth.
Add the prepared vegetables to the batter, stirring to coat. Allow to sit for a few minutes. If batter is too thick, stir in a small amount of water.
Heat a large non-stick sauté pan on high heat with a portion of the oil to coat the bottom of the pan. When oil is hot, add coated vegetables a rounded spoonful at a time. Reduce heat and cook on medium-low heat until golden, about 3 minutes per side. If the pan is getting too hot, reduce the heat. Add oil as needed. As each batch cooks, transfer over to a paper towel lined plate to drain off excess fat.
Serve warm pakoras with dipping sauce and enjoy!
Notes
A “garfava” or garbanzo bean and fava bean flour blend would also work well in this recipe.
When measuring pulse flours, be sure to fluff the flour with a whisk or fork and then spoon it into the measuring cup. Doing so will lighten the flour and avoid having a very thick batter or end product.
Explore your favourite vegetables and spices in this recipe: grated sweet potatoes, powdered curries, pickled banana peppers, etc.
1/4cup(60 mL) canola oil, or more as needed for frying
Cilantro Mint Dipping Sauce
1cup(250 mL) fresh cilantro, moderately packed
1/2cup(125 mL) chopped fresh mint leaves, lightly packed
3Tbsp(45 mL) fresh lemon juice
2-3Tbsp(30-45 mL) water
2Tbsp(30 mL) plain 2% yogurt
1Tbsp(15 mL) canola oil
1Tbsp(15 mL) honey
1/4tsp(1 mL) sea salt
1/8tsp(0.5 mL) ground black pepper
1
Combine all ingredients in a blender and purée until smooth. Adjust seasoning as desired. If you do not have a blender, chop the herbs ultra-fine and combine with remaining ingredients.
2
Transfer to a small bowl, cover and refrigerate until ready to serve.
3
In a medium bowl, combine chickpea flour with water, lemon juice, garlic, dill, and salt with a whisk until smooth.
4
Add the prepared vegetables to the batter, stirring to coat. Allow to sit for a few minutes. If batter is too thick, stir in a small amount of water.
5
Heat a large non-stick sauté pan on high heat with a portion of the oil to coat the bottom of the pan. When oil is hot, add coated vegetables a rounded spoonful at a time. Reduce heat and cook on medium-low heat until golden, about 3 minutes per side. If the pan is getting too hot, reduce the heat. Add oil as needed. As each batch cooks, transfer over to a paper towel lined plate to drain off excess fat.
