Bring the heat with these veggie-packed pakoras with spicy chutney.
| Level: | Intermediate |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- Canola oil, for frying
- 1 cup (120 grams) chickpea flour, plus more as needed
- 1 1/2 teaspoons garam masala
- 1 teaspoon kosher salt
- 1 teaspoon ground turmeric
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 cup (125 milliliters) water, plus more as needed
- 3 tablespoons finely chopped cilantro stems, leaves reserved for the chutney and serving
- 4 green onions, sliced
- 1 large potato or sweet potato, grated
- 1 handful spinach, chopped
- 1/4 head cauliflower, finely chopped
- 1 handful cilantro leaves
- 1 handful mint leaves
- 2 tablespoons finely grated ginger
- 1/2 jalapeño or serrano pepper, roughly chopped
- 2 tablespoons yogurt
- 1 clove garlic, roughly chopped
- 1/2 teaspoon sugar
- 1 lemon, zested and juiced
- Kosher salt
- Tamarind chutney, optional
Instructions
- For the pakoras: Place a rack-lined sheet pan in the oven and heat it to 200 degrees F. Heat about 1 inch of oil in a high-sided sauté pan or heavy-bottomed pot over medium-high heat.
- Whisk together the chickpea flour, garam masala, salt, turmeric, baking powder and garlic powder in a large bowl. Whisk in the water until a thick batter forms.
- Add the cilantro stems, green onions, potato, spinach and cauliflower and stir to combine. If the batter is a little thick, add a tablespoon or two more water. If thin, add a little more chickpea flour. You want it to hold together and be easily scoopable.
- Using two tablespoons, drop six small mounds of the batter into the oil and cook until deeply golden brown, about 2 minutes per side. Remove to a piece of paper towel to absorb excess oil, then transfer to the oven to keep warm while you cook the remaining batter.
- For the chutney: Add the cilantro, mint, ginger, jalapeño or serrano, yogurt and garlic to a small food processor and pulse to chop together. Add the sugar, lemon zest and lemon juice. Season with salt and process into a sauce, adding a splash of water if needed to reach a dippable consistency. Scatter the hot pakoras with cilantro and serve with the herby chutney and tamarind chutney, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 249 |
| Total Fat | 16 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 1 mg |
| Sodium | 307 mg |
| Serving Size | 1 of 6 servings |
| Calories | 249 |
| Total Fat | 16 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 1 mg |
| Sodium | 307 mg |
Reviews
This recipe had me cursing! The directions seemed backwards to me. I started with the chutney, turned the oven on then made the pakoras. Once I was ready to cook, then I heated the pan and oil. The ingredient list was a little loosie goosie for me. My handfuls obviously were not the same size as Mary’s as my chutney was nowhere near the same color. But I improvised and plowed through and the results were well worth the aggravation. These were fabulous and I will make again.
This is a delicious, satisfying meal. Such a great change of taste. The chutney is perfect, elevates the pakora. I’m keeping this recipe for a fun dinner with friends.
I made these for breakfast this morning — so darn delicious. I added slices of onion to the batter and used extra garam masala. A winner for sure!
Made it and was delicious. Did not have a fresh lemon on hand ..but the chutney was still nicely balanced and added the heat. Will make again.
Yummy, excellent. In the dip we used just half the lemon and that was more than plenty. Next time I’d sprinkle with salt after they come out of the oil. Thanks Mary!