Vegetable Pakora With Tomato Chutney - cooking recipe

Ingredients
    250 g ripe tomatoes
    100 ml cider vinegar
    1 None apple, peeled, cored and chopped
    3 cm piece ginger, peeled and finely chopped
    1 None garlic clove, finely chopped
    3 tbsp brown sugar
    1-2 tbsp lemon juice
    1-2 tbsp cayenne pepper
    1 litre vegetable oil, for frying
    6 tbsp chopped fresh mint
    500 g natural yogurt
    Pinch None ground cumin
    375 g chickpea flour
    1 tsp baking powder
    2 None courgette, sliced
    1 None aubergine, chopped
    2 None onions, rounghly chopped
    400 g potatoes, peeled and chopped
    None None Fresh herbs, to garnish
    None None Mango chutney and flatbreads, to serve
Preparation
    For the tomato chutney, use a knife to carve a cross in the bottom of each tomato. Blanch them in a pan of boiling water for 30 seconds then remove from the pan and plunge into ice water. Peel away the skin then chop. Place the vinegar in a saucepan and bring to a boil. Add the chopped tomato, apple, ginger, garlic and brown sugar. Stew for 2-3 mins then stir in the lemon juice, cayenne pepper and 1/2 tsp salt. Boil, uncovered, for 20 mins. Set aside to cool.
    Heat the vegetable oil in a large saucepan until it shimmers. Meanwhile, mix the yogurt, mint and cumin together and season. Chill.
    Mix the chickpea flour, baking powder, 1-2 tsp cayenne pepper and 1-2 tsp salt together in a bowl. Gradually stir in 1 1/2 cups water until a thick batter forms. Drag the vegetables through the batter individually then lower them into the hot oil. Fry for 5-7 mins, depending on the vegetable, until golden.
    Remove the vegetables from the oil using a slotted spoon then drain on paper towels. Serve with the tomato chutney, yogurt sauce and sprinkle with fresh herbs. Serve.

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