Beet And Zucchini Pakoras With Mint Yogurt - cooking recipe

Ingredients

2 1/4 cups Greek yogurt
2/3 cup fresh mint leaves, 1/3 cup coarsely chopped
3 1/4 cups besan (chickpea) flour
2 tbsp cumin seeds
2 tsp garam masala
2 tsp sea salt flakes
1 None large beet, coarsely grated
2 None medium carrots, coarsely grated
2 None medium zucchini, coarsely grated
1 None medium Spanish onion, thinly sliced
4 cloves garlic, minced
None None vegetable oil, for deep-frying

Preparation

To make the mint yogurt, combine yogurt and 1/3 cup chopped mint in a medium bowl. Season to taste.
Sift besan flour into a large bowl. Add spices, salt and 1 2/3 cups water. Stir until combined then stir in beet, carrots, zucchini, onion and garlic.
Heat oil in a large saucepan. Deep-fry heaped tablespoons of vegetable mixture, in batches, for 2 mins, or until browned and crisp. Drain on paper towels.
Serve pakoras with mint yogurt and remaining mint leaves.