I bought a big batch arugula last week. I’ve made a salad, add it to sandwich and made stir fry arugula, but I still have some arugula sitting in my fridge. So I decided to make arugula pakora for an afternoon snack. I know deep fried vegetable is not the healthiest meal but I think it the easiest way to cook a big batch leftover vegetables. Besides that who can resist a plate of warm vegetable fritters?
Arugula Pakora with Lemon Yogurt Sauce
- 200 gr arugula
- 1 medium onion, finely sliced
- 1 medium carrot, peeled and cut into julienne strips
- 2 chillies, finely chopped
- 150 gr gram flour
- 1 teaspoon grated ginger
- 2 teaspoons ground coriander
- 1/2 teaspoon paprika powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 50-100 ml water
- oil for frying
- 1/4 cup plain yoghurt
- 1/2 teaspoon fresh lemon juice
- salt and freshly ground black pepper to taste
- Yogurt sauce: Combine the yoghurt, lemon juice, salt and freshly ground black pepper in a small bowl and set aside in the refrigerator.
- Arugula pakoras: Add all prepared vegetables to the bowl, add grated ginger and chopped chillies. Sprinkle all the dry spices, salt and pepper, mix well and set aside for 5 minutes. Add the gram flour, mix them together. Slowly add the water, and mixing well until everything is incorporated.
- Heat up the oil in a frying pan. Very carefully drop a spoonful of a batter into the hot oil. Frying pakoras in batches for about 4 minutes until golden and crispy.
- Drain the pakoras in kitchen paper and serve immediately with lemon yoghurt sauce.