Asparagus Pakora
Something a little bit different to do with your asparagus while they're bang in season!
30 minutes cook
Serves 2
Ingredients
- 175ggram flour
- 1.5 tspground turmeric
- 1 tspgarlic granules
- 1 tspchilli powder
- 1.5 tspcumin seeds
- 1.5 tspground coriander
- 2 tspcornstarch
- a big pinchsalt and black pepper
- 200mlIPA
- 125gfine asparagus
- 30gfresh coriander
- 500mlvegetable oil (for frying)
- 70gvegan yoghurt
- 25gmango chutney
- 1/2 tspcurry powder
- 1 tbspvegan mayo
- to tastelemon juice
- to tastesalt
Asparagus pakora
The mango chutney sauce
A spice heavy, crispy batter wrapped round crunchy, vibrant asparagus. Inspired by the Indian starter, you're gonna love these.
Method
Heat the vegetable oil in a medium large saucepan over a medium heat.
Mix together all the dry ingredients for the batter. Pour in the IPA, whisking until completely smooth.
Once the oil is hot (to test if it's hot enough, insert the end of a wooden spoon into the oil, bubbles should form around it) dip a few spears of asparagus into the batter together, coating fully before gently lowering into the oil. Fry until crisp and deeply golden, around 3 minutes. Fry in batches to avoid reducing the temperature of the oil then remove and place on a lined rack or colander to soak up excess oil.
Do the same with the coriander, dipping clusters it in the batter then frying until golden.
Whilst they fry, mix together all the ingredients for the mango chutney sauce.
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