Gluten-Free Indian Veggie Pakoras with Mint & Tamarind Sauce

Allergens

N/A (Gluten-Free)

Ingredients

• 1. 1 cup chickpea flour (besan) 2. 1/2 cup water 3. 1 tsp turmeric powder 4. 1 tsp red chili powder 5. Salt, to taste 6. 1 medium carrot, grated 7. 1 small cauliflower, cut into florets 8. 1 cup spinach leaves, roughly chopped 9. Vegetable oil, for frying 10. For the mint and tamarind sauce: 1/2 cup fresh mint leaves 1 tbsp tamarind paste 1/4 cup water Salt, to taste

Instructions

1. In a mixing bowl, whisk together chickpea flour, water, turmeric powder, red chili powder, and salt until smooth.
2. Add the grated carrot, cauliflower florets, and spinach leaves to the batter, stirring well to coat the vegetables. Let the mixture rest for 15 minutes.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat. Test the oil's readiness by dropping a small drop of the batter into it. If it sizzles and rises to the surface, the oil is ready for frying.
4. Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown, then remove with a slotted spoon and place on paper towels to drain excess oil. Repeat until all pakoras are cooked.
5. For the mint and tamarind sauce, blend together mint leaves, tamarind paste, water, and salt in a blender or food processor until smooth.
6. Serve the veggie pakoras hot with the mint and tamarind sauce on the side for dipping.

Chef’s Insight

The key to perfectly fried pakoras is to ensure the oil is at the right temperature and not overcrowding the pan during frying.

Notes

For a vegetarian version, use paneer (Indian cheese) instead of vegetables.