Pakora Platter With Spicy Dip

Pakora Platter With Spicy Dip

150 plain flour
1 teaspoon turmeric
1 teaspoon whole cumin seeds {lightly toasted, then grounded}
1teaspoon garam Masala
Salt to taste
Grounded black pepper to taste
20g fresh coriander, finely chopped
1 egg
150 ml milk
150g butter melted
100g okra, topped and tailed, then cut into rings
2 carrots, peeled and coarsely grated
1 courgette, coarsely gratedMethod:
A} Preheat a deep fat {oil} 190 oc /375 OF
B} in a bowl combine together the first seven ingredients
C} Then add egg, milk and butter
D} Mix to form a stiff batter
E} Add the vegetables and mix to incorporate all the ingredients
F} Drop spoonfuls of the mixture into the deep fat flyer
G} cook for 1 – 2 minutes or until golden brown
H} Drain on absorbent kitchen paper and make sure you keep them warm whilst frying the remaining batches.
I} Serve the spicy vegetable pakoras on a platter alongside the dip.
Get recipe for –> Spicy Dip



This dip is really delicious, but very easy to make.


2 tablespoons aubergine chutney

150ml Natural Yogurt

Fresh Green Chilies {chopped}


A} Combine the chutney, fresh green chilies  and natural yogurt

B} Transfer to the serving bowl


A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, and falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce (hence the name).
Dips are commonly used for finger foods, appetizers, and other easily held foods. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d’oeuvres and are thinner than spreads which can be thinned to make dips. Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands of years

Written by Farhat

Farhat Abbas

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