Veggie pakoras with spicy coriander chutney

Make these deliciously crispy pakora with any crunchy veggies you have on hand.

Credit: Mary Makes It Easy

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

Pakoras

• Canola oil, for frying
• 1 cup (120 g) chickpea flour
• 1½ tsp garam masala
• 1 tsp ground turmeric
• ½ tsp garlic powder
• 1 tsp kosher salt
• ½ tsp baking powder
• ½ cup (125 ml) water
• 4 green onions, sliced
• ¼ head cauliflower, finely chopped
• 1 large potato or sweet potato, grated
• 1 handful spinach, chopped
• 3 tbsp finely chopped coriander (cilantro) stems, leaves reserved

Chutney

• 1 handful coriander (cilantro) leaves
• 1 handful mint leaves
• 1½ tbsp finely grated ginger
• ½ jalapeno or serrano chilli (pepper), roughly chopped
• 1½ tbsp yogurt
• 1 garlic clove, roughly chopped
• 1 lemon, zested and juiced
• ½ tsp sugar
• Kosher salt
• Tamarind chutney, optional

Instructions

1. Place a rack-lined baking tray (sheet pan) in the oven and heat the oven to 95°C (200°F). In a high sided sauté pan or heavy bottomed pot, heat about 2.5 cm (1 inch) of oil over medium-high heat.
2. 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.
3. Add in the green onions, cauliflower, potato, spinach and coriander (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.
4. Using two tablespoons, drop six small mounds of the batter into the oil and cook for about 2 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.
5. For the chutney, add the coriander (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. Scatter the hot pakoras with coriander (cilantro) and serve with the herby chutney and tamarind chutney, if desired.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.