Crispy Pakora with Green Mint Sauce and Rhubarb Chutney

This recipe started with 5 kg / 10 lb of grated cabbage taking up a whole lot of space in our fridge. I had rescued the cabbage from being tossed away after a test cooking project I was involved in. My idea was to make sauerkraut from it. But even after I made two massive jars of krauts, we had lots of cabbage left and every time I opened the fridge, that cabbage stared down at me. Until last weekend when I had a sudden pakora craving and realized that this was the perfect opportunity to use up some of that cabbage.

If you haven't tried pakora before, it is an Indian deep-fried snack that can be made in numerous varieties, but chickpea (gram) flour and spices are usually the base of the batter. It is brilliant in its simplicity and if you go light in the spices, it's usually popular with kids as well.

I have tried two different cooking versions here, one fried in oil and one baked in the oven. The fried version is definitly crispier when eaten hot, but the baked version is not that far behind. I prefer the baked because it's healthier and my husband leans towards the fried because it's crispier and crunchier.

• 100 g / 3 1/2 oz carrots
• 100 g / 3 1/2 oz cabbage
• 100 g / 3 1/2 oz zucchini
• a handful baby spinach, coarsely chopped
• 1 1/2 tsp salt
• 100 g / 3/4 cup chickpea / gram flour
• 4 tbsp rice flour (or more chickpea flour)
• 1/2 tsp baking powder
• 2 tsp nigella seeds
• 1 tsp ground turmeric
• 1 tsp ground garam masala
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground cardamom
• 4 tbsp water (or olive oil if making the baked version)

• 1/4 cup / 60 ml apple cider vinegar
• 1/4 cup rosé vinegar or balsamic vinegar
• 1/4 cup water
• 2 tbsp maple syrup
• 1 tsp salt
• 1 tsp freshly grated ginger
• 1/2 tsp mustard seeds
• 1/2 red onion
• 1 small clove garlic (optional)
• 5 thin stalks rhubarb

• 1 large handful fresh mint leaves
• 1 large handful fresh coriander
• 1/2 jalapeno or green chili
• 80 ml / 1/3 cup olive oil
• 1/2 avocado
• 1/2 lemon, juice
• 3 tbsp water
• 1 tsp maple syrup
• salt & pepper, to taste

• 1/2 cup thick yogurt
• 2 tbsp Mint & Coriander Sauce
• salt and pepper