SAIT Polytechnic's Downtown Culinary Campus
Delicious Recipes from our Chefs alt text here

Pakora & Mint Chili Chutney

A traditional dish originating from India, these vegetable fritters make for a hot and crispy snack – perfect comfort food on rainy or cool days. Serve with our mint chutney for a touch of spice.

Directions

PAKORA:In a bowl, mix all vegetables and spices, add chickpea flour and use some water to make a soft dough.
Put canola oil in frying pan to heat. The oil should be approximately 350 F.
Use a tablespoon to dish dough into oil to make a pakora.
After 6 – 8 minutes in the oil, take out and place on a paper towel with a strainer. Serve the hot pakora with chutney.
CHUTNEY: Wash mint and cilantro leaves.
In a pot of boiling water, quickly blanch and shock mint and coriander in ice bath.
Gently squeeze dry.
In a blender puree all ingredients to a smooth paste, you may need to add a touch of water to assist in blending.
Adjust seasoning.

Ingredients

PAKORA:

2 cups chickpea flour

3/4 cup water

1 tsp cumin

1/2 tsp coriander

2 tsp fenugreek leaves

1/2 tsp lemon juice

1/2 tsp crushed chili's

1 red onion, sliced

1 sweet potato, diced

1/2 head cauliflower flowerettes

1 cup spinach, chopped

1 cup peas

MINT CHILI CHUTNEY:

1 1/2 cup mint leaves

1 cup cilantro

3 green chilies

1 Tbsp ginger, grated

1 Tsp garlic, minced

1 Tsp cumin, ground

1 Tbsp tamarind paste

Sugar to taste

share or like this recipe    Share this on Facebook Share on Twitter
A Sampling of our upcoming cooking classes

Saturday, December 15

Viennoiserie (Main Campus), 9:00 AM - 2:00 PM


Tuesday, January 8

Knife Skills (Main Campus), 6:00 PM - 9:00 PM


Thursday, January 10

Vegetarian, 5:30 PM - 8:30 PM


> Take a look at all of our upcoming classes!

Our recent recipes
Brined Turkey with Stuffing and Cranberry Sauce ':' Impress your guests this holiday season with a twist on the classic roasted turkey recipe.

Brined Turkey with Stuffing and Cranberry Sauce

Impress your guests this holiday season with a twist on the classic roasted turkey recipe. By Chef Michael Dekker
Chocolate Mousse and Brandy Snap Cookie ':' For dessert connoisseurs. Rich, frothy and devilishly good — this dessert leaves nothing to be desired.

Chocolate Mousse and Brandy Snap Cookie

For dessert connoisseurs. Rich, frothy and devilishly good — this dessert leaves nothing to be desired. By Chef Rolf Runkel
Bella Rosa ':' A refreshing citrus cocktail that will leave your taste buds celebrating.

Bella Rosa

A refreshing citrus cocktail that will leave your taste buds celebrating. By Seasons at SAIT
Double Chocolate Chip Cookies ':' A signature bakery item at the Culinary Campus, these decadent treats are a must for chocolate and cookie lovers alike.

Double Chocolate Chip Cookies

A signature bakery item at the Culinary Campus, these decadent treats are a must for chocolate and cookie lovers alike. By Chef Rolf Runkel
Holiday Cranberry Chutney ':' Elevate your classic cranberry sauce with a versatile cranberry chutney.

Holiday Cranberry Chutney

Elevate your classic cranberry sauce with a versatile cranberry chutney. By Chef Michael Mandato
Canapés ':' Six upscale and well-balanced canapés designed to impress your guests — and their palates.

Canapés

Six upscale and well-balanced canapés designed to impress your guests — and their palates. By Chef Gerd Steinmeyer


 
Top