Crisp Vegetable Pakoras with Tamarind Chutney

Name: Crisp Vegetable Pakoras with Tamarind Chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup gram flour; 3/4 cup water; 1 medium, shredded carrot; 1 medium, grated potato; 1, finely chopped green chile; 1 tsp cumin powder; 1/2 tsp coriander powder; 1/4 tsp baking soda; 1/2 cup for frying coconut oil; 3 tbsp tamarind paste; 2 tbsp jaggery; 1/4 cup water

Lightly fried fritters packed with shredded vegetables and spices, ideal for tea time.

Cuisine: Indian

Category: Quick Meals

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

1 cup gram flour
3/4 cup water
1 medium, shredded carrot
1 medium, grated potato
1, finely chopped green chile
1 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp baking soda
1/2 cup for frying coconut oil
3 tbsp tamarind paste
2 tbsp jaggery
1/4 cup water

Instructions

Step 1: In a bowl, whisk 1 cup gram flour with 3/4 cup water until smooth, then stir in 1 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp baking soda, and 1 chopped green chile. Fold in 1 medium grated potato and 1 medium shredded carrot.
Step 2: Heat 1/2 cup coconut oil in a deep skillet over medium heat until shimmering (350°F). Drop 2 tbsp batter per pakora into oil, flattening slightly with a spoon.
Step 3: Fry 2-3 minutes per side until golden brown and crisp, turning once. Drain on paper towels. For chutney, simmer 3 tbsp tamarind paste, 2 tbsp jaggery, and 1/4 cup water for 5 minutes until syrupy.