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Asparagus Pakoras With Lemony Yogurt Sauce
Asparagus Pakoras With Lemony Yogurt Sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crispy asparagus fritters with chickpea flour and fresh herbs - a comforting Ramadan treat.
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
Instructions:
  • Make the zesty yogurt sauce by combining yogurt, lemon juice, lemon zest, garlic, and salt in a bowl. Refrigerate until serving.
  • Prepare the batter: Combine chickpea flour, asparagus, green onions, cilantro, dill, salt, cumin seeds, cayenne pepper, and baking powder in a large bowl. Mix thoroughly using a rubber spatula. Slowly pour in the water while stirring until a smooth batter forms thick enough to coat the spatula.
  • Get ready to fry the pakoras: Place paper towels on a platter for draining the pakoras. Heat oil in a large 10-inch skillet over medium-high heat, filling it halfway (about 1/2 inch). Bring the oil temperature to 350°F. To check if the oil is hot enough without a thermometer, drop a small amount of batter into the oil. It should bubble and sizzle.
  • Fry the pakoras: Test the batter for seasoning by frying a teaspoonful until golden brown. Adjust salt if needed. Carefully drop 2-tablespoon dollops of batter into the oil, leaving space between each. Flatten slightly with the back of a spoon. Fry for 1-1.5 minutes per side until golden brown. Maintain oil temperature between 350°F to 360°F. Drain fried pakoras on a platter lined with paper towels. Repeat with remaining batter.
  • Serve the pakoras warm with a side of lemony yogurt for dipping. Leftovers can be refrigerated for up to 5 days and reheated in the oven or toaster oven at 300°F for 7 to 10 minutes. If you enjoyed the recipe, we'd love to hear your feedback in a review!

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