ingredients
all
Oil for frying
1 large onion
thinly julienne
1 lb corn kernels
1 lb okra
sliced into ¼ inch rounds
1 inch knob of ginger
microplaned
Salt and pepper
1 jalepeno
seeded and minced
1 inch ginger
microplaned
3 cups chickpea flour
1/4 cup corn starch
1/2 tsp baking powder
2 tsp ground tumeric
2 tsp ground coriander
1 tsp ground fennel
1 tsp garam masala
1 tsp chili powder
3/4 cup water
up to 1 cup
1 small green chile
1 clove garlic
1/4 inch ginger
chopped
2 bunches mint
1 bunch cilantro
1 1/2 tbsp lemon juice
3/4 cup yogurt
1/4 cup water
For the Pakoras
1
Preheat oil to 350F.
2
In a bowl, combine all prepped veggies, jalapeno and ginger. Sprinkle with a bit of salt/pepper and mix to combine. Set aside.
3
In another bowl, combine flour, corn starch and spices. Whisk or sift and add to prepped veggies. Combine all the ingredients and mix together, creating a dry mix of veggies coated with flour and spices. Add water and stir to make a smooth medium-thick batter. Add a touch more water if it’s too dry, but don’t add too much, if batter becomes too watery or thin, the pakoras will not crisp!
4
When the oil becomes medium hot, if you’d like to test the oil, drop a small piece of battered veggie to see if it’s hot. Drop spoonfuls of the batter in the oil. Fry the pakoras in oil until golden and crisp, frequently flipping them over so it cooks on all sides. Remove from oil onto cooling rack, sprinkle with a touch of salt.
For the Chutney
5
Use a food processor to puree the ginger and garlic. Then add the chili, then the herbs.
6
Lastly add the lemon juice, water, and yogurt. Season to taste with salt and pepper.