I love Veggie Pakora! Whenever Adam and I went to the Mughal Gardens Restaurant in Baltimore (which was often), Veggie Pakora was the first thing that I ordered. I’m not too sure which chutney I prefer with them… the tamarind or the cilantro so I provided both for you here. I love both chutneys as well (notice a pattern). Enjoy!
- 1 ¼ cup garbanzo flour
- ¼ cup rice flour
- 2 teaspoon salt
- 1 ½ teaspoons curry powder
- 1 teaspoon cumin
- ¼ teaspoon baking powder
- 1 cup water
- 1 cup broccoli, finely chopped
- 1 cup sweet potato, peeled and finely chopped
- 1 cup zucchini, finely chopped
- 1 cup onion, finely chopped
- 1-2 Jalapenos, finely chopped
- ½ cup cilantro
In a large bowl combine flours, salt, spices and baking powder. Add water to form a thick batter. Let the batter rest for 5 minutes.
Next, mix in all the finely chopped vegetables making sure everything is evenly coated by the batter.
In a heavy pot, heat the vegetable oil to 375 F. Carefully spoon a tablespoon of batter into the heated oil. Allow the pakoras to cook for a few minutes before turning; they should be golden brown on all sides. Remove with a slotted spoon and allow pakoras to drain on a dish towel before serving.
Serve warm with tamarind chutney or cilantro-mint chutney.
1 Cup tamarind pulp
2 Cups water
½ Cup brown sugar
1 Teaspoon ground cumin
½ Teaspoon salt
1 Teaspoon ground ginger
1 Teaspoon garam masala
½ Teaspoon cayenne powder (more or less to your taste)
In a small saucepan bring water and tamarind to a boil and let sit for 10 minutes. Strain and process the tamarind in a sieve to remove all the pulp from the seeds.
In a separate pan toast the cumin, garam marsala and ginger until fragrant, about 2 minutes. Add the tamarind pulp, sugar and salt and simmer for 10 minutes so the flavors combine. If the sauce is too thick thin it out with a few tablespoons of water.
Store the sauce in an airtight container in the fridge.
Serve with pakora or samosa.
1 Bunches cilantro
1 Bunches mint
1 Chopped jalapeno
¼ Inch ginger, peeled and chopped
Juice of ½ a lime
½ Teaspoon salt
1 Teaspoon cumin
1 Teaspoon sugar
¼ Cup water (optional)
Pick the mint leaves off the stems… there should be twice as much cilantro as mint. Put the everything in the bowl, a food processor, or blender and puree until a thick paste paste is formed. Use the water to control the desired consistency.