Vegetable Pakoras
Ingredients
- 2/3 cup flour ⓘ
- 2 teaspoons Madras curry powder ⓘ
- 1 teaspoon cumin seed ⓘ
- 1/2 teaspoon salt ⓘ
- 1/3 cup water ⓘ
- 1 large egg, beaten ⓘ
- 3/4 cup sweet potato, 1/4 inch diced and peeled ⓘ
- 1 cup cauliflower, 1/4 inch pieces ⓘ
- 1/2 cup onion, finely diced ⓘ
- 2 tablespoons fresh cilantro, minced ⓘ
- 1 garlic clove, minced ⓘ
- 1/2 jalapeno pepper, finely diced ⓘ
- 3 tablespoons peanut oil, divided ⓘ
- 6 tablespoons mango chutney ⓘ
Instructions
- Place the sweet potato in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer 5 minutes or until just tender. Drain and cool to room temperature.
- Combine flour, curry powder, cumin and salt with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture stirring until smooth. Cover and let stand for 10 minutes.
- Add sweet potato, cauliflower, onion, cilantro, garlic and jalapeno pepper to flour mixture. Stir until well combined (batter will be thick).
- Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan, swirling to coat. Drop 2 tbsp of batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras.
- Reduce heat to medium and cook 4 minutes on each side or until browned. Remove from pan and drain on paper towels.
- Repeat cooking procedure with remaining 1 1/2 tsp oil and batter. Serve with chutney.
Nutrition & Diet Analysis (per serving)
933
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).