Before you do a grocery top-up, make our crispy vegie salad with whats left in your kitchen.
- Preheat oven to 160C/140C fan forced. Combine the sliced mixed vegetables in a bowl. Sprinkle with the salt and mix. Set aside for 5 minutes to allow vegetables to soften slightly.
- Combine the yoghurt and chutney in a bowl.
- Place the flour and combined ground spices in a bowl. Gradually whisk in 310ml (1 1/4 cups) of cold water until a thick batter forms. Add to the vegetable mixture and toss gently until the vegetables are well coated.
- Add enough oil to a deep heavy-based frying pan until 2cm deep. Place over medium-high heat (when the oil is ready, a cube of bread will turn light golden in 30 seconds). Add 2 tbs of the vegetable mixture to the oil. Repeat to make 3 fritters. Cook for 2 minutes or until the base is golden. Turn and cook for a further 1-2 minutes. Transfer to a plate lined with paper towel to drain. Repeat in 4 more batches with the remaining mixture. Place the vegetable pakoras on a baking tray and keep warm in the oven.
- Divide the salad leaves and vegetable pakora among serving plates. Serve with the yoghurt dressing and lime or lemon wedges.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set