Vegetable Pakora with Lemon Rice

Perhaps your new favorite bean dish:

Stir water, salt, chickpea flour, pepper and turmeric to form a viscous dough, refrigerate it for one night. A day later, mix the baking soda into the batter – the batter should fall off the spoon viscously. If it is too viscous, add a tiny bit of water, if it has become too runny, mix in a tiny bit of wheat flour.

The following vegetables are good for pakoras: peppers, melanzane, mushrooms, onions, cucumbers, radishes, carrots, and pre-cooked: cauliflower, potatoes, celery, bean pods, asparagus spears Tip: Fish out detached pieces of dough with a slotted spoon. They make a good soup garnish.

Add lemon rice: Rinse the long grain rice after it has cooled. Bring the water to a boil and then season with salt. Add the drained long-grain rice, let it boil briefly and let it swell for 10 minutes. Melt the light butter in a frying pan and roast the spices in it. When the mustard seeds start to pop, add the long-grain rice and fold in the juice of one lemon and lemon zest.

Preparation approx. 15 min.

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