Close-up of Pakoras, as seen on Mary Makes It Easy, Season 2.
Recipe courtesy of Mary Berg

Veggie Pakoras with Spicy Cilantro Chutney

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
Bring the heat with these veggie-packed pakoras with spicy chutney.

Ingredients

Pakoras:

Chutney:

Directions

  1. For the pakoras: Place a rack-lined sheet pan in the oven and heat it to 200 degrees F. Heat about 1 inch of oil in a high-sided sauté pan or heavy-bottomed pot over medium-high heat.
  2. Whisk together the chickpea flour, garam masala, salt, turmeric, baking powder and garlic powder in a large bowl. Whisk in the water until a thick batter forms.
  3. Add the cilantro stems, green onions, potato, spinach and cauliflower and stir to combine. If the batter is a little thick, add a tablespoon or two more water. If thin, add a little more chickpea flour. You want it to hold together and be easily scoopable.
  4. Using two tablespoons, drop six small mounds of the batter into the oil and cook until deeply golden brown, about 2 minutes per side. Remove to a piece of paper towel to absorb excess oil, then transfer to the oven to keep warm while you cook the remaining batter.
  5. For the chutney: Add the cilantro, mint, ginger, jalapeño or serrano, yogurt and garlic to a small food processor and pulse to chop together. Add the sugar, lemon zest and lemon juice. Season with salt and process into a sauce, adding a splash of water if needed to reach a dippable consistency. Scatter the hot pakoras with cilantro and serve with the herby chutney and tamarind chutney, if desired.