for 4 person

Vegetables

200 g	carrots, coarsely grated
200 g	waxy potatoes, coarsely grated
1	red onion, cut into thin slices
½ bunch	coriander, roughly chopped
1 tin	sweetcorn (approx. 285 g), rinsed, drained
¾ dl	water
¾ tsp	salt
180 g	cornmeal
1 tbsp	garam masala
2 tsp	ground cumin

Pakora

olive oil for frying

Yoghurt dip

360 g	plain greek yoghurt
½ bunch	coriander, finely chopped
½ bunch	peppermint, finely chopped
¼ tsp	salt
a little	pepper

How it's done

Vegetables

In a bowl, mix the carrots and all the other ingredients up to and including the sweetcorn, season with salt, leave to stand for approx. 10 mins. Add the cornmeal and water, mix, season.

Pakora

Preheat the oven to 60 °C, warm the platter and plates. Heat a little oil in a non-stick frying pan. Reduce the heat, divide the vegetable mixture into 16 portions, drop spoonfuls into the pan, flatten slightly, and fry for about 3 minutes on each side. Remove, keep warm.

Yoghurt dip

In a small bowl, combine the yoghurt with all the remaining ingredients, serve with the pakora.

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