Deep-fried pakoras are a delicious way to start iftar and this version, made with chickpea flour, has a serious crunch. The chutneys provide a lovely balance of sour and sweet. If you’d prefer spicier pakoras, add a large pinch of cayenne powder to the batter. You can use any vegetables but try to stick to those that cook quickly
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Special Occasion | Ramadan |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 389 |
| Fat | 21.1g |
| Saturates | 1.7g |
| Protein | 12.5g |
| Carbs | 43.2g |
| Sugars | 15.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare the mixed vegetables (broccolini, aubergine, courgettes, beans, spring onions) by peeling and cutting them into similar sizes so they take the same amount of time to cook. Set aside.
To make the sweet chutney, mix the apple purée, 1 tsp of coriander, cumin, black salt, chilli powder, juice of 1 lime and 4 tbsp of water together. Set aside.
To make the green chutney, place a handful of coriander and fresh mint, ginger, chilli, peanuts and fennel seeds in a food processor and pulse until roughly combined.
To prepare the batter, chop a small handful of coriander and place it in a bowl. Add in the flour, garam masala and salt. Mix together. Slowly stir 4 tbsp of iced water to form a batter the consistency of cream – add more or less water, if necessary. Whisk the batter until foamy at the edges.
Heat the oil to 175°C in a pot or deep fryer.
Dip the vegetables into the batter one at a time, then drop them into the hot oil. Fry until golden and crisp. Drain on paper towels.
Serve the pakoras warm with the chutneys.
