Name: Baked Pakoras
Total time: 45 min
Yield: 1
Cuisine: International
Ingredients: 500g (2 cups) coconut yoghurt; 500ml (17 fl oz) chickpea (gram) flour; 1 tablespoon vegetable oil; 1 teaspoon ground turmeric; 2 teaspoons salt; 2 medium potatoes; 2 small onions; 5cm (2 inch) piece of fresh ginger; 2 garlic cloves; 1 small handful of coriander leaves; 1 tablespoon vegetable oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 teaspoon ground turmeric; 1 teaspoon salt; 6 garlic cloves; 2 tablespoons vegetable oil; 2 long green chillies; 1 sprig of curry leaves

Added

Pantry items

500g (2 cups) coconut yoghurt
500ml (17 fl oz) chickpea (gram) flour
1 tablespoon vegetable oil
1 teaspoon ground turmeric
2 teaspoons salt
2 medium potatoes
2 small onions
5cm (2 inch) piece of fresh ginger
2 garlic cloves
1 small handful of coriander leaves
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon salt
6 garlic cloves
2 tablespoons vegetable oil
2 long green chillies
1 sprig of curry leaves

Remove items you already have in your ingredients list above to see the difference.

- 500g (2 cups) coconut yoghurt500g (2 cups) coconut yoghurt
  0.75
- 500ml (17 fl oz) chickpea (gram) flour500ml (17 fl oz) chickpea (gram) flour
  0.70
- 1 tablespoon vegetable oil1 tablespoon vegetable oil
  0.85
- 1 teaspoon ground turmeric1 teaspoon ground turmeric
  0.75
- 2 teaspoons salt2 teaspoons salt
  1.99
- 2 medium potatoes2 medium potatoes
  1.19
- 2 small onions2 small onions
  0.69
- 5cm (2 inch) piece of fresh ginger5cm (2 inch) piece of fresh ginger
  0.99
- 2 garlic cloves2 garlic cloves
  1.29
- 1 small handful of coriander leaves1 small handful of coriander leaves
  0.65
- 1 tablespoon vegetable oil1 tablespoon vegetable oil
  0.85
- 1 teaspoon mustard seeds1 teaspoon mustard seeds
  0.65
- 1 teaspoon cumin seeds1 teaspoon cumin seeds
  0.65
- 1 teaspoon ground turmeric1 teaspoon ground turmeric
  0.75
- 1 teaspoon salt1 teaspoon salt
  1.99
- 6 garlic cloves6 garlic cloves
  1.29
- 2 tablespoons vegetable oil2 tablespoons vegetable oil
  0.85
- 2 long green chillies2 long green chillies
  0.55
- 1 sprig of curry leaves1 sprig of curry leaves
  0.49
Total17.07

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Step 1

Preheat the oven to 180°C (160°C fan)/gas mark 4. Line a baking tray with baking paper.

Step 2

Stir or whisk the soup. In a large jug, whisk together the yoghurt, chickpea flour and 500ml (17 fl oz) of water, the onion, and a pinch of salt.

Step 3

Peel the vegetables and add the spices. Add the onion and cook for 5 minutes until caramelized.

Step 4

Add the vegetables and cook for 5 minutes, stirring occasionally.

Step 5

Using two tablespoons, roll the mixture into balls. Bake for 15-20 minutes until golden and crisp.

Step 6

Meanwhile, for the tarka, thinly slice the garlic and cut the green chillies in half.

Step 7

Once the pakoras are baked, add most of them to the soup, saving a few for garnish at the top.

Step 8

Heat the 2 tablespoons of vegetable oil in a small saucepan. Add the mustard and cumin seeds and cook for 2 minutes until they start to pop.

Step 9

Add the curry leaves and the green chillies. Add the turmeric and salt, then immediately pour over the soup.

Step 10

Once the green chillies are bright green, add the garlic. Let it infuse for 5 minutes before ladling into bowls and enjoying.

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