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Vegetable pakora with classic rata sauce.

Appetizers, Tapas, Salted, Vegetables and Fruits

Typical indian appetizer, easy and fun to make at home.
L'idée déco You can use any vegetable with this type of batter since chickpea flour isn't poreous and would let the ol through. (even tomatoes!)

Ingredients

Recipe for 4 persons

For the pakoras and rata sauce

1 Unit(s)
Broccoli
1 Unit(s)
Cauliflower
1 Unit(s)
Zucchini
1 Unit(s)
Eggplant
100 Gr
Chick peas flour
35 Gr
Wheat flour
5 Ml
Baking powder
5 Ml
Curcuma
10 Ml
Garam masala
10 Unit(s)
Cucumber
180 Ml
Water
500 Ml
Greek yogurt
2 Sprig(s)
Mint
10 Ml
Chili flakes
10 Unit(s)
Cucumber
1 Clove(s)
Garlic
  • Salt and pepper

Preparation time: 30.00 min

Preheat your Friteuse at 350.00 °F

  • For the preparation
    In a large bowl, sift the flours, baking powder, salt and spices. Add enough cold water to obtain a batter that resembles a thick pancake batter.Let it rest in the fridge for 30 minutes before using.Blanch the broccoli and the cauliflower. Slice the eggplants in half moons to 1.5cm thickness. Slice the zucchinni into thin slices.
  • Traditional rata sauce
    Passer le concombre sur la râpe et bien essorer pour retirer l'excédent d'eau.Haché la menthe et l'ail.Mélanger au yogourt et laisser macérer une heure au frigo.Grate the cucumber and squeeze out the excess liquid.Chop the mint and the garlic finely.Mix the cucumber, yogourt, garlic together and let stand for two hours before serving.
  • For the pakora preparation
    Coat the vegetables in the cold batter and dunk in the ol until golden Brown.Drain on absorbant paper and serve while hot with the yogourt sauce.
You can use any vegetable with this type of batter since chickpea flour isn't poreous and would let the ol through. (even tomatoes!)

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