Vegetable Pakoras with Mint-Cilantro Chutney

Crispy and flavorful vegetable fritters, a popular Indian snack, served with a refreshing mint-cilantro chutney.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£1.37

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupBesan (Gram Flour)(Sifted)

£0.60

2tablespoonsRice Flour(For extra crispness)

£0.15

0.5teaspoonTurmeric Powder

£0.05

0.5teaspoonRed Chili Powder(Adjust to taste)

£0.05

0.5teaspoonAjwain (Carom Seeds)

£0.10

0.3teaspoonBaking Soda

£0.01

To tasteSalt

£0.01

0.8cupWater(Or as needed)

For fryingVegetable Oil

£0.50

1mediumOnion(Thinly sliced)

£0.30

1mediumPotato(Thinly sliced)

£0.20

1cupCauliflower Florets(Small florets)

£0.75

0.5cupSpinach(Chopped)

£0.50

1Green Chilies(Finely chopped, adjust to taste)

£0.15

1teaspoonGinger-Garlic Paste

£0.10

1cupFresh Mint Leaves(For Chutney)

£0.80

1cupFresh Cilantro Leaves(For Chutney)

£0.80

1Green Chili(For Chutney, adjust to taste)

£0.15

1inchGinger(For Chutney, roughly chopped)

£0.10

1tablespoonLemon Juice(For Chutney)

£0.10

0.5teaspoonCumin Powder(For Chutney)

£0.05

To tasteSalt(For Chutney)

£0.01

Total Cost

£5.48

£1.37 per serving

The Method

1
**Prepare the Chutney:** In a food processor or blender, combine mint leaves, cilantro leaves, green chili, ginger, lemon juice, cumin powder, and salt. Add a little water if needed to help blend. Grind to a smooth paste. Adjust seasonings to taste. Set aside.
2
**Prepare the Batter:** In a large mixing bowl, combine besan, rice flour, turmeric powder, red chili powder, ajwain, baking soda, and salt. Gradually add water, whisking continuously, to form a smooth, lump-free batter. The batter should be thick enough to coat the vegetables.
3
**Prepare the Vegetables:** Add the sliced onion, potato, cauliflower florets, chopped spinach, green chilies, and ginger-garlic paste to the batter. Mix well to ensure the vegetables are evenly coated.
4
**Heat the Oil:** Heat vegetable oil in a deep frying pan or wok over medium heat. The oil should be hot enough for frying, but not smoking.
5
**Fry the Pakoras:** Carefully drop spoonfuls of the vegetable mixture into the hot oil, being careful not to overcrowd the pan. Fry in batches.
6
**Fry until Golden Brown:** Fry the pakoras until they are golden brown and crispy on all sides, about 3-5 minutes per batch. Turn occasionally to ensure even cooking.
7
**Drain and Serve:** Remove the pakoras with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8
**Serve Hot:** Serve the hot and crispy vegetable pakoras immediately with the prepared mint-cilantro chutney.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

60g

23% of RDA

Fat

38g

54% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

8 g

9% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra crispy pakoras, you can add a tablespoon of hot oil to the batter before adding the vegetables.

Do not overcrowd the pan while frying, as this will lower the oil temperature and result in soggy pakoras.

Adjust the amount of chili powder and green chilies to suit your spice preference.

You can use other vegetables such as eggplant, bell peppers, or zucchini in the pakoras.

The batter consistency is important. It should be thick enough to coat the vegetables but not too thick that it creates a heavy layer.

To test if the oil is hot enough, drop a small amount of batter into the oil. It should sizzle and rise to the top immediately.

Cooking Equipment

Mixing Bowls

Deep Frying Pan or Wok

Slotted Spoon

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy pakoras, you can add a tablespoon of hot oil to the batter before adding the vegetables.

Do not overcrowd the pan while frying, as this will lower the oil temperature and result in soggy pakoras.

Adjust the amount of chili powder and green chilies to suit your spice preference.

You can use other vegetables such as eggplant, bell peppers, or zucchini in the pakoras.

The batter consistency is important. It should be thick enough to coat the vegetables but not too thick that it creates a heavy layer.

To test if the oil is hot enough, drop a small amount of batter into the oil. It should sizzle and rise to the top immediately.

Vegetable Pakoras with Mint-Cilantro Chutney

Ingredients

The Method