Save to your scrapbook
Green-bean pakoras with aubergine pickle
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
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:
Per pakora with dips 252kJ
This recipe was first published in Thu Nov 28 14:43:27 GMT 2019.