Snacks

Pakoras with coriander raita

These pakoras with coriander raita are incredibly versatile. Serve them with pre-dinner drinks at your next dinner party, or as an after school snack filled with flavour and goodness.
spicy potato pakoras with coriander raita
24 Item
40M

Ingredients

Coriander raita

Method

1.Make coriander raita; combine ingredients in small bowl. Refrigerate until required.
2.Boil, steam or microwave potato and kumara, together, until just tender; drain. Cool 10 minutes.
3.Sift besan and soda into large bowl; gradually add the water, stirring, until batter is smooth.
4.Heat peanut oil in small frying pan; cook garlic, spices and chilli flakes, stirring, until fragrant. Combine garlic mixture in bowl with batter; stir in potato, kumara and onion.
5.Heat vegetable oil in large saucepan; deep-fry tablespoons of mixture, in batches, until pakoras are browned lightly. Drain on absorbent paper; serve with coriander raita.

Besan, a flour made from ground dried chickpeas, is a staple of the Indian kitchen and is used to make roti, chapati and other breads. It is available from health-food stores and many supermarkets. Pakoras are small Indian fritters that can contain vegetables, meat, fish or rice. You can also use desiree potatoes for this recipe.

Note

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