Pakoras with chilli mint yoghurt dip

Anecdote

This is probably one of the tastiest vegan things out there - you have my word. Super easy and cheap to make. You can feed many hungry mouths with this (also suitable as leftovers for next day's quick lunch).

Ingredients

Red lentil and onion pakoras

The 250g pack makes around 35 pakoras ish. If you think you can smash all 35 pakoras in one sitting, I salute you. If not, that is okay too, they are rather filling.

• 250g soaked red split lentils - crazy jack's brand in Sainsbury's is a quid

• Two small onions/one big onion (finely diced)

• Spices - 2 tsp cumin, 1 tsp paprika, 1/2 tsp chilli flakes, a small pinch smoked paprika (optional)

• Two green chilis or red chills* or one of each - work with what you've got, same with the onion above (all types are fine)

• Fine sea salt - 1.5 tsp

• A large bunch of chopped coriander

• A beaten egg (optional)

• Rice flour (optional - to get it to thicken into a more shapeable consistency)

Chilli mint yoghurt dip

• Yoghurt (natural or greek, the latter is just thicker - up to you) - 250ml seems to be a solid amount for 35 pakoras

• Lemon - I would say start with half and then work your way up

• Chilli flakes**

• Chilli powder**

• A small bunch of chopped mint

• A small bunch of chopped coriander

• Chopped green/red chilli or two (optional) - I like this for colour and sharpness but no worries if you do not have it at hand

• Salt to taste

*I freeze my chillis and just bring them out just before I need them

**I will not be accountable for how much you potentially suffer, I leave the amounts to you

Recipe

Pakoras

1. Soak the lentils around 2 hours before blending - they will expand

2. Give them a good rinse a couple of times

3. Place in a blender and blend until smooth - you might need to use a spoon/spatula to reposition lentils that did not reach the blade (add a splash of water to help it along - not too much though)

4. It should have a mushy consistency and should hold a bit of shape - if you think it's too watery, add the rice flour (and egg) to bring it together***

5. Add the chopped onions, chopped coriander, spices and salt and mix thoroughly

6. Heat oil to 350 degrees celsius and gently spoon batter into the oil (be careful not to splash yourself people)

7. Try the first batch for seasoning levels, adjust to the next batch if needed

8. You can pop them into a pre-heated oven to keep them warm

***I once added too much water when blending so it took 4 tbsp of rice flour to get it to the right consistency... it can be saved!