Ingredients

Large Aubergine diced into small pieces

300g

frozen Edamame beans (defrost before using)

large red pepper deseeded and chopped into small pieces

300g

gram flour

1 teaspoon

bicarbonate of soda

Small bunch fresh coriander stalks removed and chopped

spring onions chopped

small red onion slice

1/2 teaspoon

Steenbergs organic ground cumin

1 teaspoon

Steenbergs organic paprika

1/2 teaspoon

Steenbergs organic cardamom powder

1/2 teaspoon

sea salt

1/2 teaspoon

freshly ground black pepper

cup cold water to bind everything together

Sunflower or vegetable oil for deep frying the pakoras

To serve:- Greek or Natural yoghurt mixed with STEENBERGS organic CHAAT MASALA POWDER (for plant based diets change to coconut yoghurt)

Freshly chopped aubergine with green adamame beans and red peppers make these little morsels of food a pleasure to eat.

Gram flour or also known as chickpea flour has a yellow colour with nutty flavour that compliments the vegetables used here

Method

Put aubergine, Edamame beans, red pepper, onions and coriander into a large bowl
Sprinkle over the gram flour
Add remaining ingredients except the water to the bowl
Mix well then add the water and continue to mix until all the vegetables have been coated in the sticky batter looking mix in your bowl.
Heat the oil and use a cube of bread to check for the right temperature….. the bread cube should sizzle and rise to the surface and brown slowly when ready. NEVER LEAVE OIL UNNATENDED !!!!
Use a dessert size spoon to scoop the mixture and drop slowly into the hot fat and cook for about five minutes then turn over with a slotted spoon(spoon with holes) and cook the other side till light golden brown
Serving
Put the cooked pakoras on a big plate and serve with the yoghurt and chaat masala
Great for picnics and sharing with a crowd