Avocado sambal with pakora and chilli bites
Avocado sambal with pakora and chilli bites Avocado SambalIngredients1 well-ripened avocado30ml-45ml (2-3 tbsp) thick plain yoghurt1 tomato seeded and dicedJuice of a lemon1 onion finely dicedHandful fresh coriander, finely choppedSalt to tasteMethodCut the avocado in half, remove the pip and scoop the flesh into a bowl. Add the remaining ingredients and mix well.Serve with the pakora.Pakora (savoury fritters)IngredientsBatter100g (1 cup) chickpea flour140g (1 cup) self-raising flour10ml (2 tsp) cumin seeds5ml (1 tsp) dried chilli flakes5ml (1 tsp) sugarSalt and black pepper to tasteWater as neededPakoraOil for deep-fryingSix young and tender okra,topped and tailed and cut into strips.Chilli bites1 onion diced2 fresh chillies choppedHandful fresh coriander chopped250ml (1 cup) roughly chopped watercress70g ( cup) self-raising flourMethodCombine the flours, spices, sugar and seasoning with enough water to make a smooth batter. Preheat the oil in a pot. Dip the okra pieces in batter (using half the batter) and fry until crisp. Drain on a paper towel.Mix the ingredients for the chilli bites, shape into small balls, dip in remaining batter and fry till puffed and golden. Drain on a paper towel.Serve with the avocado sambal...
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