1. 1

   Step 1

   Combine 280 g chickpea flour, 1 tsp turmeric, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp fenugreek powder, 0.5 tsp chilli powder, and 2 tsp salt in a bowl.

2. 2

   Step 2

   Slowly whisk in 215 ml water until a thick, paste-like batter forms.

3. 3

   Step 3

   Stir 300 g potato, 250 g cauliflower, 225 g onion, 1 tbsp ginger, 2 chopped red chillies, and 2 tbsp coriander into the batter.

4. 4

   Step 4

   Preheat oven to 80°C and place a rack over a tray to keep finished pakoras warm.

5. 5

   Step 5

   Heat 800 ml oil in a large pot to 180°C.

6. 6

   Step 6

   Carefully drop 2 tbsp portions of the batter into the hot oil, forming rough patties.

7. 7

   Step 7

   Fry the pakoras for 2-3 minutes until golden brown.

   Timer 3 min
8. 8

   Step 8

   Remove and drain on paper towels, then keep warm in the preheated oven.

9. 9

   Step 9

   For the sauce, blend 2.5 cups mint, 1 cup coriander, 1/4 cup eschalot, 3 tbsp lime juice, 1 tsp sugar, 0.5 tsp cumin seeds, 0.5 tsp salt, 2 ice cubes, and 1 cup yogurt until smooth.

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