Ingredients

Vegetable Pakoras:

• 100 g / 3 1/2 oz carrots

• 100 g / 3 1/2 oz cabbage

• 100 g / 3 1/2 oz zucchini

• a handful baby spinach, coarsely chopped

• 1 1/2 tsp salt

• 100 g / 3/4 cup chickpea / gram flour

• 4 tbsp rice flour (or more chickpea flour)

• 1/2 tsp baking powder

• 2 tsp nigella seeds

• 1 tsp ground turmeric

• 1 tsp ground garam masala

• 1/2 tsp ground cumin

• 1/2 tsp freshly ground cardamom

• 4 tbsp water (or olive oil if making the baked version)

Rhubarb Chutney:

• 1/4 cup / 60 ml apple cider vinegar

• 1/4 cup rosé vinegar or balsamic vinegar

• 1/4 cup water

• 2 tbsp maple syrup

• 1 tsp salt

• 1 tsp freshly grated ginger

• 1/2 tsp mustard seeds

• 1/2 red onion

• 1 small clove garlic (optional)

• 5 thin stalks rhubarb

Mint + Coriander Sauce:

• 1 large handful fresh mint leaves

• 1 large handful fresh coriander

• 1/2 jalapeno or green chili

• 80 ml / 1/3 cup olive oil

• 1/2 avocado

• 1/2 lemon, juice

• 3 tbsp water

• 1 tsp maple syrup

• salt & pepper, to taste

Mint Yogurt:

• 1/2 cup thick yogurt

• 2 tbsp Mint & Coriander Sauce

• salt and pepper

Directions

Vegetable Pakoras:

1. Grate cabbage, carrot and zucchini and place in a bowl along with the salt.
2. Use your hands to knead and squeeze the vegetables for a minute or two until they release their liquid. Then add the spinach.
3. Stir together chickpea flour, baking powder and all the spices in a small bowl.
4. Add the flour mixture to the vegetables, along with 4 tablespoons water (use olive oil instead of water if you are making the baked version).
5. Mix it until all vegetables are covered in batter. The consistency should be similar to a dry muffin batter. Add a little extra water/oil if needed.

Fried version: Fill the bottom of a small frying pan with high edges with a heat proof oil (peanut oil/avocado oil/safflower oil/coconut oil) and place over medium heat. Add large tablespoons of vegetable batter into the oil and fry for a minute or two on each side until golden and crispy. Place on kitchen paper to soak up any extra oil and then transfer to a wire reck. Repeat until all are fried.

Baked version: Set the oven to 225°C/450°F. Place a baking paper on a baking tray (or use an oiled mini muffin tin). Drip 12 large tablespoons of batter next to each other on the baking paper. Sprinkle nigella seeds on top and place in the oven and bake for about 18-20 minutes or until golden and crispy.

Serve with dipping sauce of choice.

Rhubarb Chutney:

1. Stir together all the liquid ingredients and spices in a sauce pan on medium heat.
2. Peel and finely chop the onion and garlic add them to the pan.
3. Rinse the rhubarb and chop it in 1/2 inch / 1 cm pieces and add it to the pan. The rhubarb should just barely be covered in liquid.
4. Let everything simmer for about 20 minutes, stirring every now and then, while you prepare the pakora.
5. Pour into a glass jar and store sealed in the fridge.

Green mint + Coriander sauce:

1. Add all the ingredients to a blender or food processor.
2. Mix on high speed until smooth.
3. Taste and adjust the flavor.

Mint Yogurt:

To make mint yogurt, simply add a tablespoon or two of the Mint & Coriander Sauce to a bowl of yogurt. Stir and season to taste.