sweetpotato pakoras – North Carolina Sweet Potatoes

sweetpotato pakoras

4 portions

For the pakoras:
150 g chickpea flour
1 teaspoon baking powder
1-2- teaspoons mild curry powder
Red pepper flakes
1 lime
1 tablespoon maple syrup
250 g sweetpotatoes
1 green onion
Vegetable oil for frying
For the cucumber-mint yogurt:
1 cucumber (organic)
200 g Greek yogurt (10% fat)
3-4 mint leaves


1.       Mix chickpea flour with baking powder, curry powder and red pepper flakes to taste.  Slice the lime in half and squeeze it, and mix the juice with 200 ml water and maple syrup.

2.       Stir the lime water into the flour mixture with a whisk.  Peel the sweetpotato and grate finely. Fold into the batter.   Slice the green onion into fine rings and fold in.  Season the batter with salt.

3.       Heat oil in a pan, put six heaping tablespoons of batter into the pan, flatten slightly and fry for 2-3 minutes.  Flip and fry another 2-3 minutes until golden brown.  Place on a plate with paper towels and place in the oven at 75°C (50°C convection oven) to keep warm; in the meantime, make six more pakoras.

4.       To make the cucumber yogurt, coarsely grate the cucumber and squeeze to remove liquid.  Finely slice the mint leaves and stir into the yogurt; lightly salt.  Plate the pakoras with the cucumber-mint yogurt and serve.

Time needed: approx. 40 minutes

360 kcal/1510 kJ
5 g
16 g
42 g