PAKORAS WITH MINT CHUTNEY

“Pakoras are a savoury snack traditionally eaten by my family during Ramadan, which occurs in the ninth month of the Islamic calendar and is the holy month of fasting. In terms of time - my mum makes fresh pakoras for Iftar, the meal when those observing Ramadan break their fast together at sunset. Quick tip - they taste great with a side of mint chutney!”

- ANIQA MOWLA

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SERVES 4 - COOKS IN 30

INGREDIENTS

For the pakoras (this should make 16 - 20 pieces):

• 1 cup besan (chickpea flour)

• ½ cup of water (approx.)

• 1½ teaspoon salt

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon whole cumin seeds

• 1 teaspoon ground coriander

• 1 bunch of fresh coriander

• ¼ shredded cabbage

• 1 thinly sliced onion

• 1 diced tomato

• 1 diced carrot

• ½ thinly sliced capsicum

• 3 sliced green chillies (or as required)

• Vegetable oil, for frying

For the mint chutney:

• 1½ cup mint leaves

• 2 garlic cloves

• 2 green chillies

• 1 tablespoon tamarind juice

• Salt, sugar or jaggery to taste

• 1 teaspoon mustard oil

METHOD

For the pakoras:

1. In a large bowl, combine besan and dry spices. Slowly add water to make a smooth batter.

2. Add chopped vegetables to besan batter and gently fold.

3. Heat vegetable oil in a medium-sized deep saucepan.

4. Using a large tablespoon, drop loose spoonfuls of pakora batter into frying oil. Cook the first side until deeply golden and crispy, flip and cook the other side.

5. Drain the cooked pakoras on paper/kitchen towel.

6. Serve hot with mint chutney.

For the mint chutney:

1. In a food processor, combine the mint leaves, garlic, chillies, tamarind juice and spices. Process into a fine paste, adding enough water to achieve a smooth, thick sauce.

2. Add a teaspoon of mustard oil to the final product and mix.

3. Refrigerate for storage.

DISH OF OUR HERITAGE

BY ANIQA MOWLA

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