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Ingredients

2 cups (300g) chickpea (besan) flour (see note)
2 teaspoons ground cumin
2 teaspoons brown mustard seeds
1 teaspoon fennel seeds
2 teaspoons mild curry powder
2 cups (500ml) lager
1/2 cup coriander leaves, chopped, plus extra leaves to serve
1/4 teaspoon baking powder
1 cup carrot, coarsely grated
1 cup pumpkin, coarsely grated
1 cup potato, coarsely grated
1/2 cup (60g) frozen peas, blanched, drained
Sunflower oil, to shallow-fry

Ginger pachadi

200g thick Greek-style yoghurt
2 teaspoons finely grated ginger
2 tablespoons chopped mint leaves
Grated zest of 1 lime

Method

Step 1 For pachadi, combine all ingredients in a bowl. Cover and keep chilled until needed.
Step 2 Combine flour, spices and curry powder, then whisk in lager until smooth. Stir in coriander, baking powder, vegetables and 1 1/2 teaspoons salt, then stand for 5 minutes.
Step 3 Heat 3cm oil in a frypan over high heat. In 2-3 batches, add heaped tablespoons of mixture and fry for 1-2 minutes each side until golden. Drain on paper towel. Serve the pakoras immediately with the pachadi, garnished with coriander leaves.

Indian vegetable pakoras with ginger pachadi

How to make Indian vegetable pakoras with ginger pachadi

Ingredients

Ginger pachadi

Method