Vegetable pakora with mint raita

Ingredients

For 1 serving

• Chickpea flour50 g
• Cauliflower100 g
• Onion50 g
• Spinach50 g
• Turmericto taste
• Cuminto taste
• Peanut oil1 tablespoon
• Plain nonfat yogurt120 g
• Mint3 g
• Saltto taste

Contains: lactose, nuts,

In season: October – March

Method

1. In a bowl whisk the chickpea flour with the turmeric, cumin and a pinch of salt, then add the water a little at a time (just over half the weight of the flour), until you have a thick, lump-free batter.
2. Cut the cauliflower into very small florets, peel and thinly slice the onion, wash and roughly chop the spinach. Add them to the batter and stir until well coated.
3. Make the raita: chop the mint leaves and stir them into the yoghurt with a pinch of salt; keep it in the fridge.
4. Heat the peanut oil in a large non-stick pan over medium heat. Drop in spoonfuls of the mixture, flattening them slightly, and cook for 3 minutes per side, until golden, crisp and cooked through.
5. Drain the pakoras on kitchen paper and serve hot with the mint raita.