Spicy chickpea and potato pakoras with lime and mint dip

111 Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian


By Glynn Purnell
From Saturday Kitchen

Ingredients

For the pakoras

  • 2–3 medium potatoes, peeled and cut into 1cm/½in cubes
  • 1 tbsp turmeric
  • 150g/5½oz gram flour
  • 50g/1¾oz self-raising flour
  • ½ tsp cardamom powder
  • 1 tsp cumin seeds
  • 1 tsp ground ginger
  • 1 tsp mustard seeds
  • ½ tsp mild curry powder
  • 2–3 tbsp tinned chickpeas
  • squeeze lemon juice
  • 3 tbsp roughly chopped fresh coriander
  • 1 medium red chilli, thinly sliced (seeds in)
  • 2 limes, cut into wedges

For the lime and mint dip

  • 5–6 sprigs fresh mint, leaves picked and shredded
  • 200g/7oz natural yoghurt
  • 1 lime, zest and juice
  • salt and freshly ground black pepper
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