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All Vimer­gy sup­ple­ments at a glance:

All Vimer­gy sup­ple­ments at a glance:

Onion pakora with cashew dip

This small snack made from baked oni­ons with a vegan dip made from cas­hews is spi­cy and piquant and is sui­ta­ble eit­her as a deli­cious snack or as an appe­ti­zer to a meal. 
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Ingre­di­ents for 4 servings:

  • 3–4 lar­ge oni­ons, cut into cir­cles or semicircles
  • 80 g leaf cori­an­der, chopped
  • 1 green chi­li pep­per, chopped
  • 1 teas­poon Cumin pow­der
  • 1 teas­poon Cori­an­der powder
  • 1 teas­poon Garam masa­la
  • 1/2 tsp turm­e­ric
  • 180g Chick­pea flour
  • 80 ml coco­nut milk (optio­nal)
  • 60 ml water (if using coco­nut milk), if you pre­fer to keep it fat-free, then 80 ml water

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. Line a bak­ing sheet with parch­ment paper. In a bowl, mix the oni­on rings, cori­an­der and green chi­li. Add the chick­pea flour and spi­ces. Add water and coco­nut milk (if you want the fat-free ver­si­on, just add water).
Mix ever­y­thing by hand until it forms a pas­te and the oni­ons stick to the flour. Use a spoon to place small nests on the bak­ing tray and bake for 15 minu­tes. Then turn the oni­on nests over and bake for ano­ther 10 minu­tes until gol­den brown.

Ingre­di­ents Cas­hew Dip:

  • 100 g Cas­hews, soa­ked for at least 20 minu­tes, pre­fer­a­b­ly longer
  • 60g zuc­chi­ni
  • 180 g gra­ted Cucum­ber with bowl
  • 2 gar­lic cloves, crushed
  • 10g dill, chop­ped
  • 1 tsp dried mint
  • 1/2 lemon, juiced
  • 1/4 tsp black pepper
  • sea-salt to taste

Pre­pa­ra­ti­on:

Soak the cas­hews for at least 20 minu­tes, pre­fer­a­b­ly lon­ger. Pour away the soa­king water and add the cas­hews and the zuc­chi­ni to the blen­der. Add lemon juice, gar­lic, black pep­per and a litt­le water to blend. Mix for about 1 minu­te. Pour the mix­tu­re into a bowl and add gra­ted cucum­ber, mint and dill. If desi­red, gar­nish with a few cucum­ber sli­ces to serve. 

Bon appe­tit!

Source: Munee­za Ahmed

Pho­tos: Maar­ja Urb

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