Vegetable Pakoras With Mint And Cilantro Chutney Recipes

VEGETABLE PAKORAS WITH MINT AND CILANTRO CHUTNEY

Vegetable Pakoras With Mint and Cilantro Chutney image

Vegetable Pakoras are savory little vegetable dumplings that are fried. Often times, they are served over mint and cilantro chutney, then drizzled with sweet and sour sauce. Besan (the chickpea flour) is easier to find in supermarkets these days; I found mine in the baking section at Whole Foods. Just ask someone at your grocery store. Enjoy!

Provided by Sommer Clary

Categories Vegetable

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 19

Ingredients

1 cup besan (chickpea flour)
2 teaspoons vegetable oil
1 teaspoon cumin
1 teaspoon curry
1/2 teaspoon garam masala
1 teaspoon salt
1/2 cup water
1 -2 serrano pepper
1 sweet potato
2 cups cauliflower florets
1/2 head cabbage, cored and shredded
1 large brown onion
oil (for frying)
1 cup mint leaf (packed)
1 cup cilantro leaf (packed)
2 teaspoons vinegar
1 teaspoon sugar
1 tablespoon oil
sweet and sour sauce, for drizzle

Steps:

Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy). Set aside to rest in a warm place.
Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying). Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees. Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.

Nutrition Facts : Calories 94.6, Fat 3.1, SaturatedFat 0.4, Sodium 262.5, Carbohydrate 14.2, Fiber 3.5, Sugar 4.8, Protein 3.7

MINT AND CILANTRO CHUTNEY

Mint and Cilantro Chutney image

Provided by Food Network

Categories main-dish

Time 20m

Yield 1 3/4 cups

Number Of Ingredients 8

Ingredients

3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Steps:

Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY

Onion and Spinach Pakora with Cilantro Chutney image

Pakora are a street-food favorite across India and in many other parts of the world. These crispy fritters make a fabulous snack or appetizer and are fairly quick to pull off at home. Pakora usually feature besan (chickpea flour) and can include a variety of seasonal vegetables; onions are standard, and here I add tender baby spinach. These are a favorite of mine, especially on a rainy day with a hot cuppa chai.

Provided by Maneet Chauhan

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 cups vegetable oil
2 cups lightly packed baby spinach, chopped
1 white onion, sliced
1/4 cup chopped fresh cilantro
1 cup besan (chickpea flour)
2 tablespoons rice flour
1 tablespoon ginger garlic paste
1 tablespoon dried fenugreek
1 teaspoon turmeric powder
1 teaspoon chaat masala, plus more for garnish
1 teaspoon garam masala
1/2 teaspoon Kashmiri chili powder
Kosher salt
2 cups tightly packed fresh cilantro leaves
2 cups tightly packed fresh mint leaves
1 cup mango pulp
2 Thai chiles
1/2 cup fresh lime juice, plus more to taste
Kosher salt

Steps:

For the pakora: Pour the oil into a large, deep pot and place over medium heat until it registers 350 degrees F on a deep-fry thermometer.
Meanwhile, combine the spinach, onion, cilantro, besan, rice flour, ginger garlic paste, fenugreek, turmeric, chaat masala, garam masala, chili powder and salt to taste in a large bowl. Stir the mixture well. Stir in enough water to make a thick batter.
When the oil is hot, working in batches, drop balls of the batter mixture into the oil. Fry until golden brown, 5 to 6 minutes. Drain on paper towels, sprinkle with chaat masala and serve hot.
For the cilantro-mint chutney: In a food processor or blender, combine the cilantro, mint, mango, chiles, lime juice and salt to taste and process or blend until smooth. Serve alongside the pakora.

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