Onion pakora with cashew dip

Ingre­di­ents for 4 servings:

• 3–4 lar­ge oni­ons, cut into cir­cles or semicircles
• 80 g leaf cori­an­der, chopped
• 1 green chi­li pep­per, chopped
• 1 teas­poon Cumin pow­der
• 1 teas­poon Cori­an­der powder
• 1 teas­poon Garam masa­la
• 1/2 tsp turm­e­ric
• 180g Chick­pea flour
• 80 ml coco­nut milk (optio­nal)
• 60 ml water (if using coco­nut milk), if you pre­fer to keep it fat-free, then 80 ml water

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. Line a bak­ing sheet with parch­ment paper. In a bowl, mix the oni­on rings, cori­an­der and green chi­li. Add the chick­pea flour and spi­ces. Add water and coco­nut milk (if you want the fat-free ver­si­on, just add water).
Mix ever­y­thing by hand until it forms a pas­te and the oni­ons stick to the flour. Use a spoon to place small nests on the bak­ing tray and bake for 15 minu­tes. Then turn the oni­on nests over and bake for ano­ther 10 minu­tes until gol­den brown.

Ingre­di­ents Cas­hew Dip:

• 100 g Cas­hews, soa­ked for at least 20 minu­tes, pre­fer­a­b­ly longer
• 60g zuc­chi­ni
• 180 g gra­ted Cucum­ber with bowl
• 2 gar­lic cloves, crushed
• 10g dill, chop­ped
• 1 tsp dried mint
• 1/2 lemon, juiced
• 1/4 tsp black pepper
• sea-salt to taste

Pre­pa­ra­ti­on:

Soak the cas­hews for at least 20 minu­tes, pre­fer­a­b­ly lon­ger. Pour away the soa­king water and add the cas­hews and the zuc­chi­ni to the blen­der. Add lemon juice, gar­lic, black pep­per and a litt­le water to blend. Mix for about 1 minu­te. Pour the mix­tu­re into a bowl and add gra­ted cucum­ber, mint and dill. If desi­red, gar­nish with a few cucum­ber sli­ces to serve. 

Bon appe­tit!

Source: Munee­za Ahmed

Pho­tos: Maar­ja Urb