Vegetable Pakoras with Mint-Cilantro Chutney

Steps

1. Step 1

   Make the chutney: put the mint, cilantro, green chile, garlic, lemon juice, sugar and 1/2 tsp salt in a blender with 2 tbsp water. Blend to a smooth green paste, scraping down the sides and adding another splash of water if it won't move.

   5 min

   • 1 cup fresh mint leaves
   • 1 cup fresh cilantro, leaves and tender stems
   • 1 green chile, such as serrano
   • 1 clove garlic
   • 1 tbsp lemon juice
   • 1/2 tsp sugar
   • 1/2 tsp salt
2. Step 2

   Scrape the green paste into a small bowl and stir in the yogurt until evenly pale green. Taste and add a little more salt or lemon if it tastes flat. Refrigerate until serving.

   2 min

   • 3/4 cup plain whole-milk yogurt
3. Step 3

   Put the sliced onion, grated potato and chopped cauliflower in a large bowl. Sprinkle with the 1 1/4 tsp salt, toss well, and let sit 10 minutes. The salt pulls water out of the vegetables, which moistens the batter.

   10 min, hands-off

   • 1 medium onion
   • 1 medium russet potato (about 8 oz)
   • 2 cups cauliflower florets
   • 1 1/4 tsp salt
4. Step 4

   Meanwhile, pour the oil into a deep heavy pot so it comes about 2 inches up the sides. Heat over medium until it reaches 350°F, or until a pinch of batter dropped in sizzles briskly and rises in about 3 seconds. Set a wire rack over a baking sheet, or line a plate with paper towels.

   10 min · 350°F

   • 6 cups neutral oil, such as canola or sunflower, for frying
5. Step 5

   Add the chickpea flour, rice flour, cumin, coriander, turmeric, chile powder, baking soda and ajwain to the vegetables. Mix with your hands until the vegetables are coated in dry flour and clumping together.

   3 min

   • 1 1/4 cups chickpea flour (besan)
   • 2 tbsp rice flour or cornstarch
   • 1 tsp ground cumin
   • 1 tsp ground coriander
   • 1/2 tsp ground turmeric
   • 1/2 tsp red chile powder or cayenne
   • 1/4 tsp baking soda
   • 1 tsp ajwain or fennel seeds, lightly crushed
6. Step 6

   Add the cold water a little at a time, mixing, until the batter just holds the vegetables together in a thick, shaggy mass with no dry flour left. You may not need all the water. It should cling to the vegetables, not pour.

   2 min

   • 1/3 cup cold water
7. Step 7

   Scoop up a loose 2-tbsp cluster with your fingers or a spoon and slide it carefully into the oil. Add 6 to 8 clusters, leaving space between them, and don't crowd the pot. Fry 4 to 5 minutes, turning once or twice, until deep golden and crisp all over; break one open to check the potato is tender.

   5 min

8. Step 8

   Lift the pakoras out with a slotted spoon onto the rack or paper towels and sprinkle with a little salt. Let the oil come back up to 350°F before frying the next batch, about 1 minute. Repeat with the remaining batter, 3 to 4 batches in all.

   15 min · 350°F

9. Step 9

   Serve the pakoras hot, with the chutney alongside for dipping.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026