Crispy, spiced zucchini pakoras made with chickpea flour and served with a refreshing mint yogurt dip. This recipe celebrates a special milestone with delicious flavors and textures.
1: Blend the yogurt, mint, ½ teaspoon of salt, and lemon juice until smooth. Refrigerate until ready to use.
2: In a bowl, mix the chickpea flour, remaining salt, cumin, garam masala, turmeric, and water until a stiff batter forms.
3: Add the zucchini, onion, ginger, and cilantro, then stir until well combined.
4: Heat oil in a pot to 350°F. Fry the pakoras in batches for 2–3 minutes, then drain on paper towels. Season with salt.
5: Serve hot with the mint yogurt and garnish with cilantro.
