Spicy Veg Pakoras, cooked on the stainless steel lid over charcoal from Brichwood Firewood and Charcoal. Delicious hot served straight from the fire pit!
100g chickpeas- drained and rinsed
1 egg lightly beaten
1 tsp curry powder
1 Clive garlic - grated
1/2 red onion - finely diced
30g cauliflower - finely chopped
30g courgette - grated
30g carrot - grated
For the dip:
100g Greek yogurt
Handful of chopped fresh mint or coriander
Put the chickpeas, garlic, curry powder and half the egg into a food processor and blitz until just smooth.
Transfer the chickpea paste to a bowl and add the vegetables and mix well together, adding the remaining egg. Season with salt and pepper.
Heat the cooking tray over the hot fire pit. When the tray is hot drizzle over a little oil, then carefully spoon pakora mix into a small pastry ring (helps with the shape), flatten with the back of a spoon and fry for 2-3 mins on each side. They should be golden in colour. Keep them warm on the side of the cooking tray. Serve with the yoghurt dip or a green salad.
Put the finely chopped mint into the yoghurt, mix well and serve with the pakoras.