Step 1

In a mixing bowl, combine chickpea flour, baking powder, curry powder, and red pepper flakes.

Step 2

Slice the lime in half and squeeze the juice. Mix the juice with 200 ml water and maple syrup.

Step 3

Whisk the lime water mixture into the flour mixture to form a batter.

Step 4

Peel and grate the sweetpotato, then fold it into the batter along with the sliced green onions. Season with salt.

Step 5

Heat vegetable oil in a pan over medium heat. Drop six heaping tablespoons of batter into the pan, flatten slightly, and fry for 2–3 minutes on each side until golden brown.

Step 6

Remove the pakoras and drain on paper towels. Keep warm in an oven set to 75°C while frying the remaining batter.

Step 7

For the cucumber mint yogurt, grate the cucumber coarsely and squeeze out excess liquid. Mix with Greek yogurt, mint leaves, and salt.

Step 8

Serve the pakoras hot with the cucumber mint yogurt on the side.