Pakoras with Yogurt Dip

Ingredients

• 1 cucumber
• 250 g yogurt
• 2 tbsp freshly chopped dill
• 1 tsp cumin (crushed)
• 1 tsp coriander (crushed)
• Salt
• pepper (ground)
• 1 tbsp freshly chopped dill
• 1 l vegetable oil (for frying)
• 1 kg broccoli

Instructions

1. 1.

   Add chickpea flour to a bowl. Season with cumin, coriander, turmeric and salt. Stir in about 250 ml cold water until a smooth batter forms.

2. 2.

   The batter should be relatively thick so the vegetables can coat well. Wash, halve, trim and finely chop the chili peppers. Wash, trim and finely chop the spring onions. Mix together with the chili and dill into the batter.

3. 3.

   For the raita wash the cucumber, cut lengthwise, deseed and grate roughly. Combine with yogurt and dill and season with cumin, coriander, salt and pepper. Fill glasses.

4. 4.

   Heat oil for frying in a pot. When bubbles rise from a spoonful held in the hot fat, it is ready.

5. 5.

   Wash, trim and separate broccoli into florets. Dip portions into batter, let drain briefly, then fry in hot oil 2-3 minutes until golden brown, turning occasionally. Once crisp, lift with a slotted spoon and drain on kitchen paper.

6. 6.

   Serve hot or lukewarm with the raita on plates.