Onion Pakora + Mint Coriander Chutney + pairings

Name: Onion Pakora + Mint Coriander Chutney + pairings
Cuisine: Asian, Indian
Ingredients: 500g onions, thinly sliced; vegetable oil, for deep-frying; 130g chickpea flour (besan), sifted; ⅓ tsp baking powder; 2 tbsp ghee; 1 tbsp fresh lemon juice; ½ tsp chilli powder; ¼ tsp ground turmeric; 1½ tsp salt; 6–8 tbsp cold water; 1-cm piece of fresh ginger; 100g fresh mint leaves, shredded; 100g fresh coriander leaves and upper stems, roughly chopped; 3 green chillies; 2 tbsp fresh lemon juice; 1 tbsp brown sugar; 1 tsp salt; 4 tbsp cold water

9 steps

SERVES 6–8 (2 OR 3 PAKORA PER PERSON) Serve as a snack or a starter. This goes really well with a green chutney, such as my Coriander and Mint Chutney. Fr Ammu Cookbook

Updated at: Mon, 22 Jan 2024 20:10:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories269.8 kcal (13%)

Total Fat8.5 g (12%)

Carbs39.9 g (15%)

Sugars9.2 g (10%)

Protein10.9 g (22%)

Sodium1535.9 mg (77%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gonions

thinly sliced

vegetable oil

for deep-frying

Batter

130gchickpea flour

besan, sifted

⅓ tspbaking powder

2 Tbspghee

1 Tbspfresh lemon juice

½ tspchilli powder

¼ tspground turmeric

1 ½ tspsalt

6 Tbspwater

cold

Coriander and Mint Chutney

fresh ginger

1 cm piece

100gfresh mint leaves

shredded

100gfresh coriander leaves

and upper stems, roughly chopped

3green chillies

2 Tbspfresh lemon juice

1 Tbspbrown sugar

1 tspsalt

4 Tbspwater

cold

Instructions

Coriander and Mint Chutney

Step 1

Place all the ingredients in a food processor and blend to a smooth paste.

Step 2

Alternatively, grind each ingredient separately using a pestle and mortar, then mix together in a bowl.

Pakoras

Step 3

Soak the onions in cold water.

Step 4

To make the batter, mix the gram flour with the baking powder and then add the ghee and mix with your hands to form crumbs. Add the lemon juice, spices and salt and gradually stir in the water to make a batter that will coat the back of a wooden spoon. Add just enough water to get the consistency of double cream.

Step 5

Squeeze the onions to remove any excess moisture. Gradually add the onions to the batter to ensure the batter clings to the onions. (If you add them all at once it may make the batter too wet.)

Step 6

Heat 8cm of oil in a karai or wok over a medium–high heat. Drop a tablespoon of the onion batter into the oil: the batter should spread and not become a ball. If the batter does not flatten and spread, it is too thick, so add a touch more water to it. Let the pakora cook for 1–2 minutes until crisp and golden brown, then turn and cook the other side. If your pakora browns too quickly, there is a risk it may remain raw inside. Maintain the heat of the oil at a level where the fritters take 1–2 minutes on each side and cook in batches of two or three at a time. Drain on kitchen paper as you take each batch out of the oil. Serve hot.

Pairings

Step 7

VEGAN MEAL Starter: *Pyaz ke Pakora (Onion Fritters, page 30) with Lal Chutney (Red Chutney, page 34) Main: *Saag Baadam (Spinach with Roasted Almonds, page 270) *Aloo Mattar Sabzi (Potatoes with Peas, page 46) *Bhuna Khichuri (Bengali Roasted Moong Dal and Rice, pages 134–6) *Kala Channa (Black Chickpeas, page 160) *Tomato Bhorta (Spicy Mashed Tomatoes, page 217) Dessert: *Meethi Boondi (Sweet Drops in Syrup, page 68)

Step 8

Rainy day food Starter: *Pyaz ke Pakora (Onion Fritters, page 30) *Aloo Bonde (Spiced Potato Balls, page 32) *Lal Chutney (Red Chutney, page 34) *Dhania Pudina Chutney (Coriander and Mint Chutney, page 35) Main: *Khatteh Ande (Eggs in Tamarind Gravy, page 42) *Machher Mamlet (Fish Omelette, page 92) *Sabit Masoor Dal (Brown Lentils, page 90)

Step 9

Cult Flav menu (said it was a smash) Onion pakoras + coriander mint chutney Hara Korma (Lamb shanks in yogurt and herb gravy)