Dunk These Crunchy Beet Pakoras in a Creamy Goat Cheese Sauce

Dunk These Crunchy Beet Pakoras in a Creamy Goat Cheese Sauce

They're as pretty as they are delicious.
June 24, 2017, 7:00pm

Everything is better fried. Chicken? Obviously. Cheese curds? Absolutely. Wagyu? Well, maybe not, but it's still damn delicious. Basically, a shit-ton of oil + virtually anything is far greater than the sum of it's parts. And if there's any country that knows that, it's India.

Head to the subcontinent and street food is basically melange of fried dough, rice, or veg in a myriad of shapes and sizes, covered in all kinds of sauces and other goodies.

One of our favorites, the pakora, is kind of like a little ball-shaped, extra-crunchy latke. But instead of being limited to the humble potato, this popular street snack can really be made of any vegetables covered in chickpea flour and fried to golden-brown perfection.

They're commonly made of onions, eggplant, and cauliflower, but we're partial to beets, because, well, they're delicious and damn pretty to look at.

RECIPE: Beet Pakoras

The key to any good pakoras is what you're dipping it in, and this goat-cheese-and-yogurt sauce is so good you can drink it. But don't, because you've got fried things to dip.