TOMAMI HOT INDIA PAKORAS
Ingredients for 4 persons
For the pakoras
200 g chickpea flour
1 tsp. baking powder
2 tbsp. Tomami Hot India
Juice of ½ lime
1 red pepper
1 small tin of corn (140 g net weight)
½ bunch coriander leaves
1 spring onion
Oil for frying
For the grated cucumber
1 organic cucumber
2 tbsp. cream yoghurt
For the Tomami dip
6 tbsp. cream yoghurt
2 tbsp. mayonnaise
2 tbsp. TOMAMI Hot India (plus a few drops as decoration)
Peel every other strip of cucumber, grate the cucumber, add salt and
put aside. Mix the chickpea flour with the baking powder. Mix 180 ml of water with 2 tbsp.
TOMAMI Hot India and the juice of half the lime and add to the flour mixture. Beat until the mixture resembles a pancake-like dough. Season with salt.
Peel the red pepper with a peeler (optional). Quarter the pepper, core and finely dice. Drain the corn, finely chop the coriander. Cut the spring onion into rings. Add the red pepper, corn, coriander and spring onion rings to the dough.
Squeeze out the cucumber and mix with 2 tbsp. of yoghurt.
For the dip mix 6 tbsp. yoghurt with the mayonnaise and 2 tbsp. TOMAMI Hot India.
Before serving drizzle with some TOMAMI Hot India (optional).
Form tablespoon-sized portions of the dough and fry in a large pan in an adequate amount of oil for 3-4 minutes; bake until golden brown, turning once. Drain on kitchen paper. Keep the baked pakoras warm in the oven at 80 degrees. Serve with cucumber and dip.
Decorate with a few parsley leaves (optional).
Tip: The pakoras and the dip can also be prepared with TOMAMI # 1 and # 2 as well as with Vegami.
A Stevan Paul recipe.