Sweet potato pakoras with tamari sesame dip
Total time20 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
5
pinches salt
Sauce:
100 ml
rice vinegar
50 g
garlic, finely minced
10 g
red chilli, finely minced
1
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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