Spicy Paleo-friendly Vegetable Pakoras with Coconut Chutney Recipe

Allergens

N/A

Ingredients

• 1 cup chickpea flour (besan)
• 1/2 cup water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin seeds
• Salt, to taste
• 2 cups mixed vegetables (cauliflower, zucchini, bell pepper)
• Oil for frying
• Fresh coriander leaves, for garnish Coconut Chutney:
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons lemon juice
• 1/4 cup chopped cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon turmeric powder
• Water, as needed

Instructions

1. In a mixing bowl, whisk together the chickpea flour, water, turmeric powder, red chili powder, coriander powder, cumin seeds, and salt to make the batter. Set aside.
2. Slice the vegetables into thin strips or small pieces.
3. Heat oil in a deep frying pan over medium heat.
4. Dip the vegetables into the batter and gently drop them into the hot oil, frying in batches if necessary. Cook until golden brown and crispy. Remove from the oil and drain on paper towels.
5. To make the coconut chutney, blend together shredded coconut, lemon juice, cilantro, salt, mustard seeds, turmeric powder, and water to achieve a smooth consistency. Adjust the seasoning if needed.
6. Arrange the vegetable pakoras on a plate, garnish with fresh coriander leaves, and serve alongside the coconut chutney.

Chef’s Insight

To get the perfect batter consistency, add water slowly and mix well to avoid lumps.

Notes

For a dairy-free option, ensure that your coconut shreds are unsweetened and that no dairy products are used in making the chutney.