Pakora with Yoghurt and Mint Dip

 

Pakora make a lovely low carb snack or an addition to a Primal curry meal. Pakora are made with gram flour – also known as chickpea flour or besan flour – so are grain and gluten-free.

I made these with just onions but you could use broccoli or cauliflower as well.

The yoghurt dip adds that extra zing and they're so tasty you might struggle not to eat them all in one go.

 

Ingredients

 

225g gram flour

2 tsp cumin seeds or ground cumin

1 tsp ground coriander

2 cloves garlic, crushed

1 tsp turmeric

2 red chillies, finely chopped, or 1 tsp chilli powder

2cm fresh ginger, grated, or 1 tsp ground ginger

1 tsp sea salt

Cold water

2 large onions, very finely sliced

A good handful of fresh coriander, finely chopped

Light olive oil – enough to fill a deep pan or wok about 1/3 full, or you could use a deep fat fryer

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To make

Mix the dry ingredients and the spices together and add enough cold water to make a thick batter. You can check the seasoning at this point and add more if necessary.

Stir in the onions and coriander until the onions are well coated with the batter.

 

Heat the oil in the wok or deep pan and drop spoonfuls of the mixture into the hot oil. Allow them to fry for about 2 minutes until they start to turn golden brown then flip them over and fry for another 1-2 minutes.

Drain on kitchen paper and serve with the yoghurt and mint dip.

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