Mixed Vegetable Pakoras Image

Mixed Vegetable Pakoras

Make this Tonight - "Mom’s Favorite Indian-Inspired Dishes"

10
Prep Time
(Minutes)
5
Cook Time
(Minutes)
Make this Tonight/Mom’s Favorite Indian-Inspired Dishes/Mixed Vegetable Pakoras

Ingredients

Mixed Vegetable Pakoras

  • Avocado, canola, or sunflower oil to fry in
  • 1 cup chickpea flour
  • ½ teaspoon cumin
  • ½ teaspoon Indian chili powder
  • ½ teaspoon turmeric
  • ¾ cup sharp cheddar cheese, shredded
  • 1 tablespoon kosher salt + extra to taste
  • ¼ teaspoon baking powder
  • ¾ cup water (or so)
  • 2 cup curly kale, torn into small pieces
  • 1 zucchini, grated
  • 1 cup yellow onion, sliced
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, minced
  • 1 serrano chili, minced
  • Coconut-Mint Chutney, recipe follows

Coconut-Mint Chutney

  • 1 cup mint leaves, picked
  • ½ cup unsweetened shredded coconut
  • 2 cups cilantro, leaves and stems
  • 3 cloves garlic, smashed
  • 1 lemon, juiced
  • 2 serrano chilies, cut into large chunks
  • ½ teaspoon cumin
  • 1 tablespoon honey
  • Water, as needed
  • Kosher salt, to taste

Steps

Mixed Vegetable Pakoras

  1. Heat about 2” of oil in a heavy-bottomed sauté pan over medium heat until it reaches 350F.
  2. Meanwhile, in a large bowl, whisk together the chickpea flour, spices, salt, and baking powder. Stream in water to form a thick batter. Fold in the curly kale through the serrano chili until everything is well covered.
  3. Add heaping spoonfuls of the pakora batter to the hot oil and fry on both sides (2 minutes per side). Remove to a towel-lined sheet tray and sprinkle with salt, to taste. Serve with Coconut Mint Chutney.

Coconut-Mint Chutney

  1. Place mint, coconut, cilantro, garlic, lemon juice, serrano chilies, and cumin in a blender. Process and stream in water to create a smooth mixture. Add honey and salt to taste as needed.