Sweet potato pakoras with tamari sesame dip

Total time 20 mins

The crispy curry vegetable pancakes are a true street food classic from India. Thanks to Kikkoman Gluten-free Soy Sauce and chickpea flour, they are also suitable for guests with gluten intolerance.

Ingredients

10 portion(s)

Vegetables:

600 g

sweet potato

600 g

carrots

600 g

white onion

300 g

spinach

Batter:

1.1 kg

chickpea flour

1 litre

water

4 tbsp

curry powder

pinches salt

Sauce:

200 ml

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

100 ml

rice vinegar

50 g

garlic, finely minced

10 g

red chilli, finely minced

piece of ginger

2 tbsp

sesame oil

2 ½ g

white sesame seeds, roasted

For frying:

6 litre

oil

Preparation

Vegetables: Peel vegetables and cut into thin, 8 cm long sticks.

Batter: Mix chickpea flour with curry powder and salt, add water and mix everything into a smooth dough.

Sauce: Mix all ingredients well.

Frying: Heat oil to 180 degrees. Add vegetables to the batter, form golf ball-sized portions and deep- fry in portions for about 3 minutes, until golden brown.

To serve: pour sauce into a separate bowl and serve with pakoras.

Recipe-ID: F1017

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