Pea and Potato Pakoras with Coconut Recipe
 These delicious golden bites are sold as
street food throughout India. They make a wonderful snack drizzled with
the fragrant coconut and mint chutney.
Ingredients: (Makes 25)
15 ml/1 tablespoon sunflower oil
20 ml/4 teaspoons cumin seeds
5 ml/1 teaspoon black mustard seeds
1 small onion, finely chopped
10 ml/2 teaspoons grated fresh root ginger
2 fresh green chilies, seeded and chopped
600 g/1 lb 6 oz potatoes, peeled, diced and
boiled until tender
200 g/7 oz fresh peas
Juice of 1 lemon
90 ml/6 tablespoons chopped fresh cilantro
(coriander) leaves
115 g/4 oz/1 cup gram flour
25 g/1 oz/¼ cup self-raising flour
40 g/1½ oz rice flour
Large pinch of ground turmeric
10 ml/2 teaspoons crushed cilantro seeds
350 ml/12 fl oz/1½ cups water
Vegetable oil, for deep-frying
Salt and ground black pepper
For the chutney
105 ml/7 tablespoons coconut cream
200 ml/7 fl oz/scant 1 cup natural (plain)
yogurt
50 g/2 oz fresh mint leaves, finely chopped
5 ml/1 teaspoon golden caster (superfine)
sugar
Juice of 1 lime
Method:
Heat a wok and add the sunflower oil. When
hot, add the cumin and mustard seeds and stir-fry for 1-2 minutes. Add the
onion, ginger and chilies to the wok and cook for 3-4 minutes. Add the
cooked potatoes, stir a few times, then add the peas and stir-fry for 3-4
minutes. Season, then stir in the lemon juice and cilantro leaves.
To make the batter, put the gram flour,
self-raising flour and rice flour in a bowl. Season and add the turmeric
and cilantro seeds. Gradually whisk in the water to make a smooth, thick
batter. To make the chutney, place all the ingredients in a blender and
process until smooth. Season, then chill.
Leave the mixture to cool slightly, then
divide into 25 portions. Shape each portion into a ball and chill. To cook
the pakoras, fill a wok one-third full of oil and heat to 180C/350F.
Working in batches, dip the balls in the batter, then drop into the oil
and deep-fry for 1-2 minutes. Drain the pakoras on kitchen paper and serve
with the chutney.
Happy Cooking,
Carol |
