Beet And Zucchini Pakoras With Mint Yogurt

• 2 1/4 cups Greek yogurt
• 2/3 cup fresh mint leaves, 1/3 cup coarsely chopped
• 3 1/4 cups besan (chickpea) flour
• 2 tbsp cumin seeds
• 2 tsp garam masala
• 2 tsp sea salt flakes
• 1 None large beet, coarsely grated
• 2 None medium carrots, coarsely grated
• 2 None medium zucchini, coarsely grated
• 1 None medium Spanish onion, thinly sliced
• 4 cloves garlic, minced
• None None vegetable oil, for deep-frying

1. To make the mint yogurt, combine yogurt and 1/3 cup chopped mint in a medium bowl. Season to taste.
2. Sift besan flour into a large bowl. Add spices, salt and 1 2/3 cups water. Stir until combined then stir in beet, carrots, zucchini, onion and garlic.
3. Heat oil in a large saucepan. Deep-fry heaped tablespoons of vegetable mixture, in batches, for 2 mins, or until browned and crisp. Drain on paper towels.
4. Serve pakoras with mint yogurt and remaining mint leaves.

greek yogurt, fresh mint, flour, cumin seeds, garam masala, salt, carrots, zucchini, spanish onion, garlic, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/32305 (may not work)