Crispy Carrot and Parsnip Pakoras with Tamarind Yogurt Dip

Ingredients

• •2 medium carrots, grated
• •2 medium parsnips, grated
• •1 small onion, finely chopped
• •2 green chilies, finely chopped
• •3/4 cup chickpea flour (besan)
• •1/4 cup rice flour
• •1 teaspoon cumin seeds
• •1 teaspoon coriander powder
• •1/2 teaspoon turmeric powder
• •1/2 teaspoon red chili powder
• •1/2 teaspoon garam masala
• •1/2 teaspoon baking soda
• •Salt to taste
• •2 tablespoons fresh cilantro, chopped
• •Water as needed
• •Vegetable oil for frying
• •1/2 cup plain yogurt
• •2 tablespoons tamarind paste
• •1 teaspoon honey
• •Salt to taste (for the dip)

Instructions

1. 1

   Grate the carrots and parsnips into a large mixing bowl. Add the finely chopped onion, green chilies, and fresh cilantro.

2. 2

   Add the chickpea flour, rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, baking soda, and salt to the bowl. Mix well to coat the vegetables evenly.

3. 3

   Gradually add water, a little at a time, until the mixture forms a thick batter that clings to the vegetables. Be careful not to make it too watery.

4. 4

   Heat vegetable oil in a deep frying pan or pot over medium heat. Test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.

5. 5

   Scoop small portions of the batter (about 1-2 tablespoons) and carefully drop them into the hot oil. Fry in batches, ensuring not to overcrowd the pan.

6. 6

   Fry the pakoras for 4-5 minutes, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

7. 7

   To prepare the tamarind yogurt dip, whisk together the plain yogurt, tamarind paste, honey, and a pinch of salt in a small bowl. Taste and adjust seasoning if needed.

8. 8

   Serve the hot pakoras immediately with the tamarind yogurt dip on the side for dipping.