Dr Rupy Aujla's
- Preparation time: 10 mins
- Cooking time: 25 mins
- Serves: 2
For the mint and coriander chutney:
Preheat the oven to 200°C/180°C fan/gas 6 and line a baking sheet with greaseproof paper.
Put all the ingredients for the pakoras in a bowl and mix by hand until well combined.
Transfer two-thirds of the pakora mix to a food processor and blitz until roughly blended (not smooth).
Put the blended mixture back into the bowl with the unblended mixture, mix to combine, then shape into 6 golf-ball-sized patties.
Place the patties on the lined baking sheet and bake in the oven for 25 minutes.
While the pakoras are baking, blitz all the ingredients for the chutney (except the yoghurt) in the blender or food processor until they form a liquid mixture with some texture.
Add more water if the chutney is too thick, and transfer to a bowl. Add the yoghurt to make it a milder chutney, if you wish.
For egg-free pakoras, substitute the egg for ‘flax egg’: 1 tbsp ground flaxseeds combined with 3 tablespoons of cold water in a bowl and left to soak for 5 minutes.
Don’t like cauliflower? Try grated sweet potato, celeriac or carrot.