Indian onion and spice fritters with creamy yogurt dip |

Preparation time: 45 min

Preheat your Fryer at 375 °F

• Prep

  Peel the potatoes and onion, wash all the vegetables.

  Finely grate the potato.

  Finely chop the cilantro.

  Slice the red onions.

  Mix all the spices with the chickpea flour, add salt.

  Gently mix the water into the chickpea flour to obtain a smooth, creamy mixture (batter).

  Remove the mint leaves from the stems and finely chop them.

  Peel and finely chop the garlic.

  Squeeze the lemon.

  Grate the cucumber and mix it with a pinch of salt to draw out the excess liquid, then drain it.

• Fritters dough

  Once smooth, add the vegetables and the cilantro in the dough

• Fryer

  Slowly poor a spoon of pakoras mix in the fryer.

  Once nice and brown, remove, strain and put on a paper towel.

  Season with salt.

  You can serve either warm or cold.

• Yogurt sauce

  Combine all the ingredients (yogurt, cucumber, garlic, lemon, and mint), then season with salt and pepper.