Home » Crunchy Vegetable Pakoras with Raisin-Tamarind Chutney

Recipe

Crunchy Vegetable Pakoras with Raisin-Tamarind Chutney

Submitted by: Culinary Institute of America at Greystone

Also known as bhajias, these crunchy vegetable fritters make tasty appetizers or accompaniments to grilled meats.
Details
  • Serves: 6
  • Serving size: 1/4 cup chutney
INGREDIENTS
Raisin-Tamarind Chutney (Makes 2 1/2 cups)
  • 1/2 block (8 ounces) tamarind paste
  • 1/2 c. California raisins
  • 1/4 c. sugar
  • 3/4 c. jaggery (palm sugar)
  • 1/2 tsp. toasted cumin seeds
  • 2 serrano chiles, finely chopped
  • 6 c. water
Vegetable Pakoras
  • 1 yellow onion, cut in paper-thin slivers
  • 1 Japanese eggplant, thinly sliced
  • 1 carrot, cut in matchstick-size pieces (julienne)
  • 2 scallions, cut into 1-inch batons
  • 4 c. (1 quart) vegetable oil; for frying
  • 1 c. besan (channa dhal or dried chickpea flour)
  • 1 tsp. kosher salt
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. chili powder
  • 1/2 tsp. garam masala
  • 1/2 tsp. garlic powder
  • 1 to 1 1/2 cups warm water
  • 1 1/2 cups Raisin-Tamarind Chutney (See recipe)
PROCEDURE
Raisin-Tamarind Chutney
Measure tamarind, raisins, sugars and spices into non-reactive pot and cover with cold water. Bring to boil and simmer for 30 minutes. Remove from heat and allow to stand for 15 minutes. Then, cool to room temperature.

Turn into food processor and process until smooth. Strain into clean saucepan; heat and simmer until thick and smooth. Cool and store in refrigerator.
Vegetable Pakoras
Have vegetables ready and heat oil to 365°F in heavy-bottomed pan. Meanwhile, sift besan into a large mixing bowl. Add salt and spices, mixing thoroughly. Gradually whisk in enough warm water to make a smooth batter just thick enough to coat and stick vegetables together. Toss vegetables with batter. Then, using two spoons, gather a tablespoon-sized clump of vegetables and slip it into the hot oil. When nicely browned on one side, carefully turn and cook second side until crispy. Remove with slotted spoon and drain on paper towels. Serve hot with Raisin-Tamarind Chutney.
Nutrition Information (per serving)
Calories 250(11% from fat); Total Fat 1.5g (sat 0g, mono 0g, poly 1g); Cholesterol 0mg; Protein 6g; Carbohydrates 58g; Fiber 7g; Iron 2mg; Sodium 348mg; Calcium 49mg

This recipe is found in the following categories:
Professionals
Foodservice Recipes
First Course