Best Vegetable Pakoras With Mint And Cilantro Chutney Recipes
VEGETABLE PAKORAS WITH MINT AND CILANTRO CHUTNEY
Vegetable Pakoras are savory little vegetable dumplings that are fried. Often times, they are served over mint and cilantro chutney, then drizzled with sweet and sour sauce. Besan (the chickpea flour) is easier to find in supermarkets these days; I found mine in the baking section at Whole Foods. Just ask someone at your grocery store. Enjoy!
Provided by Sommer Clary
Categories Vegetable
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 94.6, Fat 3.1, SaturatedFat 0.4, Sodium 262.5, Carbohydrate 14.2, Fiber 3.5, Sugar 4.8, Protein 3.7
ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY
Pakora are a street-food favorite across India and in many other parts of the world. These crispy fritters make a fabulous snack or appetizer and are fairly quick to pull off at home. Pakora usually feature besan (chickpea flour) and can include a variety of seasonal vegetables; onions are standard, and here I add tender baby spinach. These are a favorite of mine, especially on a rainy day with a hot cuppa chai.
Provided by Maneet Chauhan
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the pakora: Pour the oil into a large, deep pot and place over medium heat until it registers 350 degrees F on a deep-fry thermometer.
- Meanwhile, combine the spinach, onion, cilantro, besan, rice flour, ginger garlic paste, fenugreek, turmeric, chaat masala, garam masala, chili powder and salt to taste in a large bowl. Stir the mixture well. Stir in enough water to make a thick batter.
- When the oil is hot, working in batches, drop balls of the batter mixture into the oil. Fry until golden brown, 5 to 6 minutes. Drain on paper towels, sprinkle with chaat masala and serve hot.
- For the cilantro-mint chutney: In a food processor or blender, combine the cilantro, mint, mango, chiles, lime juice and salt to taste and process or blend until smooth. Serve alongside the pakora.
VEGETABLE PAKORA
Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Might I shamelessly suggest my Butter Chicken (Murgh Makhani) as a main dish? Serving size depends on how many other items are on one's plate to fill up on!
Provided by Sandi From CA
Categories Potato
Time 15m
Yield 2-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potato or yam slices until *just* tender, being careful not to overcook.
- Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
- Add the vegetables and mix in evenly.
- Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
- Serve with cilantro or mint chutney or cucumber raita.
Nutrition Facts : Calories 682, Fat 32.3, SaturatedFat 11.8, Cholesterol 49.7, Sodium 1931.7, Carbohydrate 69.9, Fiber 12.8, Sugar 16, Protein 31.4
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