Vegetable Pakoras With Mint and Cilantro Chutney

photo by Sommer Clary

- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
10-12
ingredients
- 1 cup besan (chickpea flour)
- 2 teaspoons vegetable oil
- 1 teaspoon cumin
- 1 teaspoon curry
- 1⁄2 teaspoon garam masala
- 1 teaspoon salt
- 1⁄2 cup water
- 1 -2 serrano pepper
- 1 sweet potato
- 2 cups cauliflower florets
- 1⁄2 head cabbage, cored and shredded
- 1 large brown onion
- oil (for frying)
-
For the Chutney
- 1 cup mint leaf (packed)
- 1 cup cilantro leaf (packed)
- 2 teaspoons vinegar
- 1 teaspoon sugar
- 1 tablespoon oil
- sweet and sour sauce, for drizzle
directions
- Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy). Set aside to rest in a warm place.
- Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying). Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
- In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees. Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
- For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.
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