Soy Life recipe library

Onion and zucchini pakoras

190g chickpea flour (besan)
2 tsp oil
1 tsp ground cumin
11/2 tsp salt
1 chopped red chilli
125ml Milk
1tsp fennel seeds
100g zucchini grated
2 red onions, sliced
Vegetable oil for deep frying
Plain yoghurt and cucumber for serving.

Method

Mix chickpea flour, oil, cumin, salt, chilli and milk together.
Leave to rest for half an hour in a warm place.
Add the vegetables and fennel seeds and mix thoroughly.
Heat oil to 160°C and carefully drop in teaspoon size amounts.
Drain pakoras on paper towels and serve immediately.
Serve with cucumber and yoghurt.

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