Vegetable Pakoras With Mint And Cilantro Chutney Food

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MIXED VEGETABLE PAKORAS



Mixed Vegetable Pakoras image

Nidhi Jalan loves her snacks. The owner of Brooklyn-based Masala Mama calls these deep-fried veggies the "tempura" of Indian food. The spice-infused batter fries up into a puffy and crunchy coating -- fresh cilantro chutney is the perfect dipping sauce. Though pakoras are usually served at tea time, Nidhi also loves them at cocktail hour.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 23

2 to 3 small Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
2 bunches cilantro, leaves and tender stems roughly chopped (about 4 cups)
2 small cloves garlic
One 1-inch piece ginger, peeled and roughly chopped
1 bunch mint, leaves picked (about 1 cup)
Juice from 2 limes (about 3 tablespoons)
1/2 teaspoon granulated sugar
1/4 teaspoon roasted ground cumin (see Cook's Note)
Kosher salt
2 1/2 cups chickpea (besan) flour, plus more if needed
1/4 cup chopped cilantro leaves and tender stems
1 teaspoon ajwain (carom) seeds (see Cook's Note)
1/8 teaspoon asafoetida (hing) (see Cook's Note)
1 teaspoon crushed red chili flakes
A pinch of baking soda, optional, for making the batter puffy
Kosher salt
Canola oil, for frying
1 leaf curly kale, stemmed and chopped (1 cup)
1/2 small yellow onion, chopped
2 cups small cauliflower and/or broccoli florets
1 medium red onion, quartered and sliced 1/4-inch-thick
1 large Yukon gold potato, peeled and sliced 1/4-inch-thick
Flaky sea salt, for sprinkling

Steps:

  • For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
  • For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
  • For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
  • Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
  • Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.

CRISPY VEGETABLE PAKORAS



Crispy Vegetable Pakoras image

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

Provided by veggigoddess

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 6

Number Of Ingredients 11

1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 onions, sliced into rings

Steps:

  • Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  • Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
  • Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
  • Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g

ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY



Onion and Spinach Pakora with Cilantro Chutney image

Pakora are a street-food favorite across India and in many other parts of the world. These crispy fritters make a fabulous snack or appetizer and are fairly quick to pull off at home. Pakora usually feature besan (chickpea flour) and can include a variety of seasonal vegetables; onions are standard, and here I add tender baby spinach. These are a favorite of mine, especially on a rainy day with a hot cuppa chai.

Provided by Maneet Chauhan

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 cups vegetable oil
2 cups lightly packed baby spinach, chopped
1 white onion, sliced
1/4 cup chopped fresh cilantro
1 cup besan (chickpea flour)
2 tablespoons rice flour
1 tablespoon ginger garlic paste
1 tablespoon dried fenugreek
1 teaspoon turmeric powder
1 teaspoon chaat masala, plus more for garnish
1 teaspoon garam masala
1/2 teaspoon Kashmiri chili powder
Kosher salt
2 cups tightly packed fresh cilantro leaves
2 cups tightly packed fresh mint leaves
1 cup mango pulp
2 Thai chiles
1/2 cup fresh lime juice, plus more to taste
Kosher salt

Steps:

  • For the pakora: Pour the oil into a large, deep pot and place over medium heat until it registers 350 degrees F on a deep-fry thermometer.
  • Meanwhile, combine the spinach, onion, cilantro, besan, rice flour, ginger garlic paste, fenugreek, turmeric, chaat masala, garam masala, chili powder and salt to taste in a large bowl. Stir the mixture well. Stir in enough water to make a thick batter.
  • When the oil is hot, working in batches, drop balls of the batter mixture into the oil. Fry until golden brown, 5 to 6 minutes. Drain on paper towels, sprinkle with chaat masala and serve hot.
  • For the cilantro-mint chutney: In a food processor or blender, combine the cilantro, mint, mango, chiles, lime juice and salt to taste and process or blend until smooth. Serve alongside the pakora.

MINT AND CILANTRO CHUTNEY



Mint and Cilantro Chutney image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 3/4 cups

Number Of Ingredients 8

3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Steps:

  • Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

VEGETABLE PAKORAS WITH MINT AND CILANTRO CHUTNEY



Vegetable Pakoras With Mint and Cilantro Chutney image

Vegetable Pakoras are savory little vegetable dumplings that are fried. Often times, they are served over mint and cilantro chutney, then drizzled with sweet and sour sauce. Besan (the chickpea flour) is easier to find in supermarkets these days; I found mine in the baking section at Whole Foods. Just ask someone at your grocery store. Enjoy!

Provided by Sommer Clary

Categories     Vegetable

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 19

1 cup besan (chickpea flour)
2 teaspoons vegetable oil
1 teaspoon cumin
1 teaspoon curry
1/2 teaspoon garam masala
1 teaspoon salt
1/2 cup water
1 -2 serrano pepper
1 sweet potato
2 cups cauliflower florets
1/2 head cabbage, cored and shredded
1 large brown onion
oil (for frying)
1 cup mint leaf (packed)
1 cup cilantro leaf (packed)
2 teaspoons vinegar
1 teaspoon sugar
1 tablespoon oil
sweet and sour sauce, for drizzle

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.

Nutrition Facts : Calories 94.6, Fat 3.1, SaturatedFat 0.4, Sodium 262.5, Carbohydrate 14.2, Fiber 3.5, Sugar 4.8, Protein 3.7

TANGY CORIANDER (CILANTRO) MINT CHUTNEY



Tangy Coriander (Cilantro) Mint Chutney image

This is my mom's recipe for the popular Indian condiment - corriander mint chutney. It is easy to make, delicious, healthy and has many uses. Hope you enjoy it.

Provided by dimpi sista

Categories     Asian

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 bunches cilantro (corriander leaves)
1 bunch of fresh mint, small
3 green chilies, small variety
1/4 teaspoon tamarind paste
1 pinch asafoetida powder (or paste)
1/8 teaspoon salt
1 teaspoon oil

Steps:

  • Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
  • Dissolve the tamarind paste in a tablespoon of water.
  • 'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
  • Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
  • I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
  • Taste the puree and season to taste.
  • Heat a non-stick skillet on meadium heat.
  • Add the oil, and when the oil is warm add the herb puree.
  • Stir around until the water evaporates and the mixtures darkens in color.
  • Cool and transfer to an airtight container. Store in the refrigerator.
  • This chutney can be served with samosas, pakora, fritters or other savory snacks.
  • It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
  • You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.

Nutrition Facts : Calories 18.2, Fat 0.8, SaturatedFat 0.1, Sodium 54.6, Carbohydrate 2.6, Fiber 0.6, Sugar 1.3, Protein 0.7

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