THENGREDIENTS X 12 PAKORA:
1 large courgette
1 carrot
1 small onion
2 teaspoons of curry
1/2 tsp ground coriander
150 g of fresh mint chickpea flour.
For the sauce:
unsweetened Greek (or soy) yogurt
extra virgin olive oil
salt.
Summer “pakora” of courgettes with mint sauce and yoghurt. Recipe and photos by Francesca Giovannini, taken from “Essential kitchen. Simple and aware “(Gribaudo).
Method
Turn on the static oven at 210 ° C. In a bowl grate the courgette, carrot and onion clean. Season with a pinch of salt, curry and coriander and leave to rest for 10 minutes.
After this time, squeeze the vegetables with your hands in order to release all the juices, and put them in a bowl. Add the chickpea flour and mint washed, dried and chopped, then mix so as to mix all the ingredients well.
Grease a 12 muffin pan and pour a little mixture into each hollow. Flatten it slightly and cook in a hot oven for about 10 minutes.
As soon as you see that the pakora are golden, remove them from the oven. Serve them accompanied by a sauce made with yogurt, a drizzle of oil and a pinch of salt.
The décor idea
After turning out the pakora, to keep them warm, transfer them to an aluminum pan, with which you can also informally serve them to friends. The trick: also the bowl with the yogurt sauce will be aluminum, and placed inside the pan with the pakora. Long live the simplicity.
“Essential kitchen” by Francesca Giovannini (Gribaudo)
Genuine things
A cuisine rich in taste and low in waste. Easy, genuine, colorful: this is the manifesto of Francesca Giovanninithe author of Essential kitchen (Gribaudo), a nice tour of the world of authentic food, from which the recipe for pakora is taken. Since 2014, his blog “The Bluebird Kitchen” has been about sustainable cultivation and love for the land.
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