Asparagus pakoras w/ lemony yogurt sauce

Crispy fritters filled with asparagus and herbs

Courses:

• Appetizer

Collections:

• The Veggie Vine

Serving Size:

• 3 Pakoras = 18 servings

Preparation Time:

• 30 Mins

Cooking Time:

• 20 Mins

List of Ingredients

For the Pakoras

• 2 Cups (200g) Chickpea Flour

• 1 lb. asparagus, cut into 1/4inch pieces

• 3 green onions, white and pale green parts only, very thinly sliced lengthwise

• 1/4 cup fresh cilantro leaves and tender stems, coarsely chopped

• 1/4 cup fresh dill, coarsely chopped

• 1 tsp sea salt, plus more to taste

• 1 teaspoon cumin seeds

• 1/2 tsp cayenne pepper

• 1/2 tsp baking powder

• 1 1/4 cups ice cold water

• Vegetable oil, for frying

For the Yogurt Sauce

• 1 Cup non fat Greek Yogurt

• 2 tbsp fresh lemon juice

• 2 tsp lemon zest

• 1/2 tsp fresh garlic

• 1stp sea salt

  
  

Directions

Step 1:

Prepare the lemony yogurt sauce: In a small bowl, whisk together the yogurt, lemon juice, lemon zest, garlic, and salt. Chill in the fridge until ready to serve.

Step 2:

Make the batter: In a large bowl, add the chickpea flour, asparagus, green onions, cilantro, dill, salt, cumin seeds, cayenne pepper, and baking powder. Use a rubber spatula to stir well until combined. Gradually add the water as you stir to create a smooth, lump free batter thick enough to coat the spatula.

step 3:

Prepare to fry the pakoras: Line a large platter with paper towels and set it aside. You will use it to drain the pakoras.  In a large 10-inch skillet set over medium-high heat, add enough oil to come 1/2 inch up the sides. Heat the oil to 350°F. If you don’t have a deep-fry thermometer to check the temperature, test the oil by carefully dropping in a tiny bit of batter. It should bubble up and sizzle.

Step 4:

Fry the pakoras: To test the batter for seasoning, drop a teaspoon of batter into the oil and fry until golden brown. Cool it slightly on the paper towel-lined platter, then taste. Add more salt to the batter, if needed.  Working in batches, carefully add 2tablespoon dollops of batter into the oil, leaving about 1/2 inch between each. Use the back of the spoon to lightly tap the tops to flatten.  Fry them for 1 minute to 1 minute 30 seconds per side, until they turn golden brown and are cooked through.

Adjust the heat up or down, as necessary, to maintain a temperature of 350°F to 360°F. Transfer the fried pakoras onto the prepared platter to drain.  Repeat with remaining batter.

step 5:

Serve: Enjoy the pakoras warm with the lemony yogurt on the side for dipping. Leftovers store well in the fridge for up to 5 days. To warm them up, I would suggest placing them on a sheet pan in the oven for 7 to 10 minutes at 300°F. You can also use a toaster oven on the ‘toast’ setting.

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Closing

These asparagus pakoras offer a nourishing twist on a traditional fried snack by using chickpea flour, which is naturally gluten-free and rich in plant-based protein and fiber. Chickpeas help support digestive health, promote fullness, and contribute to balanced blood sugar levels. Asparagus adds valuable vitamins, antioxidants, and prebiotic fiber that supports gut health and overall wellness.

Pairing the pakoras with a light lemon yogurt sauce enhances both flavor and nutrition. Greek yogurt provides probiotics and calcium to support digestive and bone health, while lemon and fresh herbs contribute antioxidants and anti-inflammatory compounds. When enjoyed in moderation, this dish offers a satisfying balance of crunch, freshness, and nourishment that fits beautifully into a healthconscious lifestyle.