Crispy Vegetable Pakora with Green Chutney

Name: Pakora
Yield: 7 - 8
Cuisine: Indian
Ingredients: 2 tbsp coriander seeds; 2 tsp cumin seeds; 1 tsp carom seeds; 1 tbsp coriander powder; 2 tsp cumin powder; 1 tbsp red chili; 1 tbsp crushed red chili flakes; 2 tsp turmeric; 1 tsp black pepper; 1 tbsp pomegranate seeds; 2 medium sized or 300g red onions; Large handful or 100g spinach; Handful or 30g coriander; 6 - 7 or 25g green chilies; 4 - 5 or 700g white potatoes; 2 cups or 250g gram flour; 1/2 cup or 120g plain flour; 2 tsp salt; 3 - 4 tbsp water; 8 - 9 large green bullet chilies; 3 - 4 or 500g white potatoes; 2 cups or 250g gram flour; 1/2 cup or 120g plain flour; 2 tsp salt; 1 cup or 250ml water; 1 litre sunflower oil; Handful coriander; 3 green bullet chilies; water; salt

Indian · Organized from the video by Halal Chef

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Ingredients · 7 - 8

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Steps

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1
In a mortar and pestle, lightly crush the coriander seeds, cumin seeds, and carom seeds to release aroma. Set aside on a plate.
💡 Lightly crushing spices adds a beautiful aroma and flavor.
2
Mix the crushed seeds with coriander powder, cumin powder, red chili, crushed red chili flakes, turmeric, black pepper, and pomegranate seeds.
💡 The salt will be added later to prevent the vegetables from releasing too much water.
3
In a large bowl, combine thinly sliced red onions, roughly chopped spinach, fresh coriander, chopped green chilies, and thinly sliced potatoes. Add the gram flour and plain flour to coat the vegetables.
💡 If you don't have plain flour, you can substitute with corn or rice flour.
4
Mix the vegetable mixture with the spices. Add 3-4 tablespoons of water (or a little more if needed) to bind the mixture. For storing, do not add salt or water yet.
💡 Adding salt too early extracts water from the vegetables; add it just before frying.
5
Heat 1 litre of sunflower oil in a deep frying pan or wok on medium heat. Take a tablespoon of the mixture and form it into a shape. Add it to the hot oil.
💡 You can also use mustard oil or ghee for frying.
🔥 medium heat
6
Fry the pakoras for 7-8 minutes on medium heat. Do not touch them for the first 2 minutes. Move them around to ensure even golden brown color. Drain excess oil and set aside.
💡 Do not overcrowd the pan.
🔥 medium heat⏱ 7-8 minutes⏱ 2 minutes
7
For the chili-potato pakoras: slice green chilies in the middle (remove seeds if desired). In a bowl, mix gram flour, plain flour, the spice mix, salt, and 1 cup of water to make a thick batter. Toss the chilies and potatoes in the batter.
💡 The mixture should be thick enough to coat the ingredients.
8
Fry the chili-filled chilies in the hot oil until golden brown. Remove and drain. Then, coat the potato chunks in the remaining batter and fry until they reach a reddish-golden brown color. Drain excess oil.
💡 A reddish-brown golden color is a perfect indication of doneness.
9
For the green chutney: Blend fresh coriander, green chilies, and a little water until smooth. Add salt to taste. For a thicker consistency, use a mortar and pestle.
💡 You can add ginger or garlic to the chutney for more flavor.
10
For the yogurt-based sauce: Combine 1 cup natural yogurt, 1/3 cup green chutney, 1 tsp coriander powder, 1/2 tsp cumin powder, and salt. Mix well.
💡 This can also be served with tamarind pulp for a different flavor profile.

Tips

To store the vegetable mixture for later, do not add salt or water to prevent it from becoming too watery.
For extra crispy pakoras, you can add plain flour or corn/rice flour.
If you want softer pakoras, you can add a little yogurt and baking soda to the mixture.
When frying, do not overcrowd the pan to maintain temperature.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Halal Chef on YouTube

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