Vegetable Pakoras with Mint Chutney
These vegetable pakoras, coated in a chickpea flour paste and lightly fried, with bites of cumin and coriander, are incredibly addicting, especially when dipped into our classic mint chutney!
Ingredients
Pakoras
- 3 cups besan (ground chickpea) flour
- 17 tbsp water
- 2 cups potatoes bâtonnet
- 2 cups baby eggplant bâtonnet
- 2 cups cauliflower chopped
- 1/2 cup green pepper bâtonnet
- 1 cup onion sliced
- 1/2 cup frozen peas
- 1 cup spinach roughly chopped
- 1/4 cup cilantro finely chopped
- 32 oz. sunflower oil
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1/4 tsp red chili powder
- 1 tbsp salt
Garam Masala
- 1 1/2 tsp coriander seeds
- 1 1/2 tsp cumin seeds
- 3/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 12 green cardamom pods
- 6 bay leaves
- 30 peppercorns
- 30 cloves
Mint Chutney
- 3/4 white onion
- 4 cloves garlic
- 1 cup cilantro
- 1 cup mint leaves
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp ground cumin
- ground pepper
Instructions
Cut the Vegetables
- Peel the white potatoes. Slice them lengthwise into 0.5-inch slices. Then, cut the potato slices crosswise into sticks to bâtonnet the potatoes.
- Slice the baby eggplant lengthwise into 0.5-inch slices. Then, cut the eggplant crosswise into sticks to bâtonnet the eggplant.
- Slice the onion lengthwise into 0.5-inch slices. Then, cut the onion lengthwise into 0.25-inch sticks.
- Clean, remove seeds, and bâtonnet green pepper. Then, cut each stick in half.
- Cut a circle into the base of a small cauliflower head to remove the florets. Separate each floret into its tiny flowers. Cut remaining cauliflower pieces into paysanne cuts.
- Roughly chop spinach and finely chop cilantro.
Make the Mint Chutney (for Dipping)
- Combine onion, garlic, mint, cilantro, and apple cider vinegar to a food processor. Grind well.
- Add chutney to a bowl and stir in salt, ground cumin, and ground pepper. Set aside.
Toast and Grind the Garam Masala Spices
- Break open cardamom pods, discard the shells, and set aside the seeds.
- Place a dry saucepan on the stovetop at medium-low heat.
- Add coriander seeds, cumin seeds, ground cinnamon, ground nutmeg, cardamom seeds, black peppercorns, and cloves to a dry saucepan.
- Dry sauté the spices for 30 seconds to 1 minute to toast them.
- Add whole and ground spices to a coffee grinder and grind them into a powder.
Mix the Pakora Dough
- Combine potatoes, baby eggplant, onion, green pepper, cauliflower, frozen peas, spinach, and cilantro in a mixing bowl.
- Toss well to ensure all ingredients are well mixed.
- Add besan chickpea flour, water, garam masala, red chili powder, coriander seeds, cumin seeds, and salt into the mixing bowl.
- Use your hands to fold the vegetables and spices into the flour and water. A thin flour paste should coat the vegetables generously.
Heat the Oil in a Deep Saucepan
- Place a saucepan (deep enough for frying) on the stovetop at medium-high heat.
- Add the sunflower oil and allow it to heat to 375 degrees Fahrenheit (191 degrees Celsius).
Fry the Pakoras in Batches
- When the oil is hot, use a spoon to scoop a spoonful of vegetables coated in the chickpea paste and drop the spoonful into the oil.
- As you move around the pot, repeat this step, adding equal-sized spoonfuls of vegetables coated in the chickpea paste. Arrange the pakoras approximately 2 inches apart in the pan of oil.
- Fry the pakoras (in batches) for 2 minutes on either side until golden brown. Remove them from the oil and place them on a paper towel-lined plate.
Let’s Plate
- Serve pakoras on a platter with mint chutney (and sweet mango chutney if desired).
- Garnish with Maldon salt flakes and chopped cilantro.
- Serve and enjoy.
Video
Nutrition
Calories: 410kcalCarbohydrates: 50gProtein: 14gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 600mgPotassium: 750mgFiber: 12gSugar: 10gVitamin A: 934IUVitamin C: 42mgCalcium: 105mgIron: 5mg
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