Chicken Vegetable Pakoras With Yogurt Mint Chutney Food

VEGETABLE PAKORAS WITH MINT AND CILANTRO CHUTNEY

Steps:

• Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy). Set aside to rest in a warm place.
• Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying). Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
• In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees. Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
• For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.

VEGETABLE PAKORA

Steps:

• Boil the potato or yam slices until *just* tender, being careful not to overcook.
• Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
• Add the vegetables and mix in evenly.
• Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
• Serve with cilantro or mint chutney or cucumber raita.