Crispy Pakora with Green Mint Sauce and Rhubarb Chutney
Jun 20, 2024 08:56 AM
Pakora is a crispy Indian street snack made with vegetables that are dipped in a chickpea flour batter and then fried and served with chutney or other dip sauces. We use white cabbage, carrot, zucchini and spinach in our pakora and share the recipe both for a crispy pan-fried version and one that is baked.
Ingredients:
Vegetable Pakoras
- 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)
Rhubarb Chutney
- 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
Mint and Coriander Sauce
- 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
Mint Yogurt
- 1/2 cup thick yogurt
- 2 tbsp Mint & Coriander Sauce
- salt and pepper
Total Time:
30 minutes
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