Vegetable pakora salad with fruit chutney yoghurt

Recipes / Salads

Before you do a grocery top-up, make our crispy vegie salad with whats left in your kitchen.

Recipe «Vegetable pakora salad with fruit chutney yoghurt» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp sea salt flakes, 225g self-raising flour, 3 tsp ground cumin, 3 tsp ground coriander, 1 1/2 teapoons turmeric , Pinch of cayenne or chilli powder, Vegetable oil or peanut oil, to shallow fry, 260g natural yoghurt , 90g fruit chutney, 6 cups thinly sliced mixed vegetables, Mixed salad leaves, to serve, Lime or lemon wedges, to serve.

Ingredients:

  • 1 tsp sea salt flakes 
  • 225g self-raising flour 
  • 3 tsp ground cumin 
  • 3 tsp ground coriander 
  • 1 1/2 teapoons turmeric 
  • Pinch of cayenne or chilli powder 
  • Vegetable oil or peanut oil, to shallow fry 
  • 260g natural yoghurt 
  • 90g fruit chutney 
  • 6 cups thinly sliced mixed vegetables 
  • Mixed salad leaves, to serve 
  • Lime or lemon wedges, to serve 

Instructions

  1. 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.
  2. Combine the yoghurt and chutney in a bowl.
  3. 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.
  4. 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.
  5. Divide the salad leaves and vegetable pakora among serving plates. Serve with the yoghurt dressing and lime or lemon wedges.