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  • Writer's pictureTorah Chef

Vegetable Pakoras with Cilantro Mint Chutney

Can vegan, gluten free possibly be this craveable? Absolutely. This vegetable fritter is packed with flavor and will wow your guests.

Vegetable Pakoras

Oil for frying (a neutral oil of your choice) I used 2 cups and shallow fried in a cast iron pan

1 cup Chickpea (Besan/Gram) flour

½ cup water

1 tsp cumin

1 tsp turmeric

1 tsp garam masala

1 tsp salt

½ tsp cayenne pepper

1 cup cauliflower florets

½ bunch cilantro leaves, rough chopped

2 carrots sliced into matchsticks (julienne)

1 small onion, sliced thin

Feel free to use any vegetables you like. Some use thin sliced potatoes (I opted for cauliflower instead) Combine Flour, water and spices. It should be like a thick pancake batter. Gently combine in vegetables. It should be about a 50/50 vegetable to batter mix. Pick up your vegetable/batter mixture with a large spoon and gently slide into the preheated (350*f) oil. I do these in batches, 3-4 at a time. Fry 2 minutes each side, or until well browned. Drain and place in a warm oven until all are done. Serve with CIlantro/Mint chutney

Mint Cilantro Chutney

½ cup plain yogurt, feel free to substitute dairy free to make this vegan

Juice of 2 limes

1 bunch cilantro, stems included

1 C fresh mint leaves, packed ( 2 x .75 ounce packages)

1 Serrano chili, sliced (jalapeno if you prefer a milder chutney)

2 tsp minced fresh ginger

1 clove garlic

1 tsp salt

1 tsp sugar or honey

Blend in high speed blender until smooth. You may need to add 1-2 TB of water to make the blender move the ingredients. Serve cold


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