Vegetable Pakoras With Mint And Cilantro Chutney - cooking recipe

Ingredients

1 cup besan (chickpea flour)
2 teaspoons vegetable oil
1 teaspoon cumin
1 teaspoon curry
1/2 teaspoon garam masala
1 teaspoon salt
1/2 cup water
1 -2 serrano pepper
1 sweet potato
2 cups cauliflower florets
1/2 head cabbage, cored and shredded
1 large brown onion
oil (for frying)
For the Chutney
1 cup mint leaf (packed)
1 cup cilantro leaf (packed)
2 teaspoons vinegar
1 teaspoon sugar
1 tablespoon oil
sweet and sour sauce, for drizzle

Preparation

Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy). Set aside to rest in a warm place.
Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying). Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees. Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.