Butternut Squash Pakoras, with A Cumin Yoghurt Dip

Name: Butternut Squash Pakoras, with A Cumin Yoghurt Dip
Yield: 25
Cuisine: Indian
Ingredients: 300g (peeled) grated butternut squash or pumpkin; 300g finely grated paneer; 50g very finely chopped red onion; ½ tsp crushed ginger; 1 green chilli, very finely diced; 25g coriander, finely chopped; ¼ tsp white pepper; 40g white fresh breadcrumbs; ½ tsp allspice; ¼ tsp nutmeg; 1 tsp salt; 2 cardamom pods ground in a mortar and pestle; Little bit of cracked black pepper; 200g yoghurt; 1 tbsp cumin; salad garnish

Over a year ago 4,276 views

Serves: 25

Indian Starter

Ingredients

300g (peeled) grated butternut squash or pumpkin
300g finely grated paneer
50g very finely chopped red onion
½ tsp crushed ginger
1 green chilli, very finely diced
25g coriander, finely chopped
¼ tsp white pepper
40g white fresh breadcrumbs
½ tsp allspice
¼ tsp nutmeg
1 tsp salt
2 cardamom pods ground in a mortar and pestle
Little bit of cracked black pepper
200g yoghurt
1 tbsp cumin
salad garnish

Accompaniment

Description

Butternut squash and Paneer Pakoras (makes 24/25)

Method

1
1. Mix all the ingredients together well (except the yoghurt and cumin). Form the mixture in your palms into circles. You should weigh them and they should be between 25-30g. This helps them all cook in the same amount of time.

2. Heat a large saucepan full of vegetable/sunflower oil to a medium high heat. In batches, cook the pakoras for 2 minutes, until they turn a dark brown. Mix the cumin into the yoghurt and serve with the pakoras, with a salad garnish if desired.