Name: Asparagus Pakoras With Lemony Yogurt Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: For the yogurt sauce -; 1 cup full-fat Greek yogurt -; 2 tablespoons fresh lemon juice -; 2 teaspoons lemon zest -; 1/2 teaspoon fresh garlic, finely minced -; 1 teaspoon sea salt -; For the pakoras -; 2 cups (200g) chickpea flour -; 1 pound asparagus (medium thickness), woody ends trimmed and cut into 1/4-inch pieces -; 3 green onions, white and pale green parts only, very thinly sliced lengthwise -; 1/4 cup fresh cilantro leaves and tender stems, coarsely chopped -; 1/4 cup fresh dill, coarsely chopped -; 1 teaspoon sea salt, plus more to taste -; 1 teaspoon cumin seeds -; 1/2 teaspoon cayenne pepper -; 1/2 teaspoon baking powder -; 1 1/4 cups ice cold water -; Vegetable oil, for frying -

Asparagus Pakoras With Lemony Yogurt Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus Pakoras With Lemony Yogurt Sauce

1. For the yogurt sauce -

2. 1 cup full-fat Greek yogurt -

3. 2 tablespoons fresh lemon juice -

4. 2 teaspoons lemon zest -

5. 1/2 teaspoon fresh garlic, finely minced -

6. 1 teaspoon sea salt -

7. For the pakoras -

8. 2 cups (200g) chickpea flour -

9. 1 pound asparagus (medium thickness), woody ends trimmed and cut into 1/4-inch pieces -

10. 3 green onions, white and pale green parts only, very thinly sliced lengthwise -

11. 1/4 cup fresh cilantro leaves and tender stems, coarsely chopped -

12. 1/4 cup fresh dill, coarsely chopped -

13. 1 teaspoon sea salt, plus more to taste -

14. 1 teaspoon cumin seeds -

15. 1/2 teaspoon cayenne pepper -

16. 1/2 teaspoon baking powder -

17. 1 1/4 cups ice cold water -

18. Vegetable oil, for frying -

How to cook deliciously - Asparagus Pakoras With Lemony Yogurt Sauce

1. Stage

Prepare the lemony yogurt sauce: In a small bowl, whisk together the yogurt, lemon juice, lemon zest, garlic, and salt. Chill in the fridge until ready to serve.

2. Stage

Make the batter: In a large bowl, add the chickpea flour, asparagus, green onions, cilantro, dill, salt, cumin seeds, cayenne pepper, and baking powder. Use a rubber spatula to stir well until combined. Gradually add the water as you stir to create a smooth, lump-free batter thick enough to coat the spatula.

3. Stage

Prepare to fry the pakoras: Line a large platter with paper towels and set it aside. You will use it to drain the pakoras. In a large 10-inch skillet set over medium-high heat, add enough oil to come 1/2 inch up the sides. Heat the oil to 350°F. If you don’t have a deep-fry thermometer to check the temperature, test the oil by carefully dropping in a tiny bit of batter. It should bubble up and sizzle.

4. Stage

Fry the pakoras: To test the batter for seasoning, drop a teaspoon of batter into the oil and fry until golden brown. Cool it slightly on the paper towel-lined platter, then taste. Add more salt to the batter, if needed. Working in batches, carefully add 2-tablespoon dollops of batter into the oil, leaving about 1/2 inch between each. Use the back of the spoon to lightly tap the tops to flatten. Fry them for 1 minute to 1 minute 30 seconds per side, until they turn golden brown and are cooked through. Adjust the heat up or down, as necessary, to maintain a temperature of 350°F to 360°F. Transfer the fried pakoras onto the prepared platter to drain. Repeat with remaining batter.

5. Stage

Serve: Enjoy the pakoras warm with the lemony yogurt on the side for dipping. Leftovers store well in the fridge for up to 5 days. To warm them up, I would suggest placing them on a sheet pan in the oven for 7 to 10 minutes at 300°F. You can also use a toaster oven on the ‘toast’ setting. Did you love the recipe? Leave us a review!