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Veggie pakoras with spicy cilantro chutney
Bring the heat with these veggie-packed pakoras with spicy chutney.
YIELDS
4
TO
6
Ingredients
Pakoras
- Canola oil
- 1 cup (120 g) chickpea flour
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup water
- 4 green onions, sliced
- 1/4 head cauliflower, finely chopped
- 1 large potato or sweet potato, finely chopped
- 1 handful spinach, chopped
- 3 tablespoons cilantro stems, finely chopped and leaves reserved
Chutney
- 1 handful cilantro leaves
- 1 handful mint leaves
- 2 tablespoons ginger, finely grated
- 1/2 jalapenos or serrano pepper, roughly chopped
- 2 tablespoons yogurt
- 1 garlic clove, roughly chopped
- 1 lemon, zested and juiced
- 1/2 teaspoon sugar
- Kosher salt
- Tamarind chutney, optional
Directions
Pakoras
- Place a rack-lined sheet pan in the oven and heat it to 200ºF. In a high-sided sauté pan or heavy-bottomed pot, heat about one inch of oil over medium-high heat.
- In a large bowl, whisk together the chickpea flour, garam masala, turmeric, garlic powder, salt, and baking powder. Whisk in the water until a thick batter forms.
- Add in the green onions, cauliflower, potato, spinach, and cilantro stems 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 for about two minutes per side or until deeply golden brown. 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 as directed above.
Chutney
- Add the cilantro, mint, ginger, jalapeno or serrano, yogurt, and garlic to a small food processor and pulse to chop together. Add in the lemon zest, lemon juice, and sugar, season with salt, and process into a sauce, adding a splash of water if needed to reach a dippable consistency.
Serve
- Scatter the hot pakoras with cilantro and serve with the herby chutney and tamarind chutney, if desired. Enjoy!
