- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus cooling
- Effort: easy
- 3 onions, finely sliced
- 4 new potatoes, finely sliced
- handful spinach leaves, finely chopped
- large handful coriander, finely chopped
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1/2 tsp ground roasted cumin
- 1 tsp toasted and crushed coriander seeds
- 1 green chilli
- 1 lime, juice only
- 1/2 tsp tomato purée
- 1/2 tsp garlic ginger paste
- 1 egg
- 2 tbsp gram flour
- 1 tbsp cornflour
For the mango chutney
- 1 tbsp corn oil
- 1/2 tsp coriander seeds
- 1 green chilli
- 1 garlic clove
- 5-6 curry leaves, fresh or dried
- 1 jar mango chutney
- 1 red chilli
- handful chopped coriander
- coriander and chaat masala, to serve
Tips and Suggestions
Make your own garlic and ginger paste by crushing up a mix of 60% ginger 40% garlic with a little water
1. For the chutney: heat oil in a pan and add the coriander seed, green chilli and garlic. Add the fresh curry leaves, and 4 tablespoons of the mango chutney to the pan.
2. Pour this into a blender, add the remaining chutney from the jar. Add fresh coriander and blitz once more. Add a splash of water to loosen and finally add the red chill, blitz again and put the mixture in the fridge to cool.
3. For the pakoras: in a bowl place the onion and raw potato, spinach, coriander, turmeric, red chilli powder, and ground cumin. Add the crushed whole spices and a little salt.
4. Slice the green chilli, lime juice, tomato puree, and the garlic and ginger paste. Add a beaten egg to bind.
5. In a separate bowl mix together the two flours and add enough of this to lightly coat the vegetables and create a batter.
6. Form the mixture into little balls and deep fry in corn oil at 170C until golden. Drain the pakoras on kitchen paper. Dust with a little chaat masala and coriander, serve with chutney.
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