Vegan Masala Pakoras with Mint Coconut Chutney

Allergens

Wheat (gluten) from chickpea flour

Ingredients

• For the Masala Pakoras:
• 1 cup besan (chickpea flour)
• 1/2 cup water
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp amchur (dry mango powder)
• Salt to taste
• 2 cups mixed vegetables (cauliflower, potatoes, bell peppers, onions) For the Mint Coconut Chutney:
• 1 cup fresh mint leaves
• 1/2 cup unsweetened shredded coconut
• 1/4 cup water
• 1 tsp salt
• 1/2 tsp black pepper, ground
• 1 tsp lemon juice

Instructions

1. In a large bowl, combine chickpea flour, turmeric powder, red chili powder, garam masala, amchur, and salt. Gradually add water to create a smooth batter.
2. Slice mixed vegetables into thin strips and dip them in the prepared batter.
3. Heat oil in a deep frying pan and carefully drop battered vegetables one at a time. Fry until golden brown and crispy. Remove and place on a paper towel to drain excess oil.
4. For the Mint Coconut Chutney:
5. Blend fresh mint leaves, shredded coconut, water, salt, black pepper, and lemon juice in a food processor until smooth.
6. Serve pakoras with chutney on the side.

Chef’s Insight

To achieve a crispy texture for the pakoras, ensure the batter is not too thick or watery

Notes

Adjust spice levels according to personal preference