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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

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