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Green-bean pakoras with aubergine pickle
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Makes: 24 canapes
300g Waitrose & Partners Fine Green Beans, stalk ends trimmed, chopped into thirds
1 pack Cooks’ Ingredients Curry Leaves, leaves torn
1½ tsp curry powder
1 Thai red chilli, shredded
2 echalion shallots, halved and thinly sliced
150g gram flour
½ tsp salt
Vegetable or sunflower oil, for frying
Coconut natural yogurt alternative, to serve
Aubergine pickle, to serve
1. Steam the beans for 5 minutes until just tender, then cool under cold water and drain well. Put the beans, curry leaves, curry powder, chilli, shallots and gram flour into a large bowl. Season with the salt, add 150ml cold water and mix to coat the vegetables in a thick, sticky batter.
2. Put a 5mm depth of oil into a frying pan; set over a medium heat (it will be hot enough when a little of the batter sizzles on contact). Fry heaped tablespoons of the pakora mix, cooking 5 or 6 per batch. They will need 2 minutes on the first side to firm up and crisp. Then carefully turn and cook for 2 minutes more, until golden all over. Drain on kitchen paper on a baking tray, then keep warm in a low oven.
3. When ready to serve, set the pakoras on a serving plate, with the yogurt alternative and pickle in small bowls. Dollop a little yogurt alternative onto a pakora, followed by some pickle, and eat straight away.
Cook’s tip
These canapés also work brilliantly alongside curries. Fry larger pakoras for about 3 minutes on each side.
This recipe appeared within the December 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Energy |
Per pakora with dips 252kJ 60kcals |
---|---|
Fat | 3.2g |
Saturated Fat | 0.6g |
Carbohydrate | 5.6g |
Sugars | 2g |
Protein | 1.8g |
Salt | 0.18g |
Fibre | 1.2g |
This recipe was first published in November 2019.
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