Recipe for pakora
Pakora with Mint Chutney • ??
⠀
A mixture consisting of onions, potatoes marinated in chickpea flour and spices, which are then deep-fried.
It’s a must-have for iftar at our home.
Equipment
- Cutting Board
- Chef'S Knife
- Bowl
- Pot
Ingredients
Pakora
- 4.8 gram Spices Peppercorns and coriander seeds blended in a blender - but NOT completely to powder
- 2.5 gram Kasoori Methi fenugreek leaves & salt
- 4.8 gram Chili Flakes
- Chili fresh green - to taste
- 2.5 gram Anardana powder pomegranate powder
- 1 pcs. Onion large
- 5 pcs. Potato small/medium-size
- 288 gram Chickpea Flour approximately
- 250 gram Water
Mint Chutney
- 1 bunch Mint fresh
- 0.333333 bunch Cilantro fresh
- 0.5 pcs. Tomato small
- 1 clove Garlic large
- Oil
- 15 gram Lemon Juice
- 7 pcs. Chili fresh green chili or to taste
- Salt and Pepper to taste
- Greek Yoghurt or regular yogurt
Instructions
Pakora
- -
- Cut green chili, potatoes, and onions.
- In a bowl, add your flour and water and mix until it gets a smooth consistency.
- It should be neither too watery nor too thick.
- Now add the spices and stir.
- Now add the onions, potatoes, and green chili.
- You should check now if more water or chickpea flour is needed - remember, the mixture should not be runny/watery, nor should it be too thick or hard.
- Deep fry/fry in oil until they become golden brown.
- -
- In a blender, pour all the above ingredients - YES, including the stems of the mint and coriander bunch. ⠀ If your blender is small (like mine), it can be done in two batches. ⠀ Add a small splash of oil and blend. If it becomes difficult to blend, a bit of water can be added during the process to achieve a more “runny” consistency. ⠀ You can now choose to add some yogurt or Greek yogurt for a milder and creamier flavor.