Pakora with Mango Chutney

Crispy vegetable fritters made with broccoli, cauliflower, and onion, served with a sweet and spicy homemade mango chutney.

Snack Vegetarian Indian Appetiser Fried

Estimated Nutrition

Calories

424.8

kcal / serving

2548.8 kcal total

Carbs

68.7g

per serving

412.2 g total

Fat

13.8g

per serving

82.5 g total

Protein

6.4g

per serving

38.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Brown Sugar

soft light

CondimentsSauces

225

Cider Vinegar

Dairy

serving

Plain Yoghurt

to serve

Fruits

piece

Lime

zest and juice

piece

Mango

stones removed, peeled and diced

GrainsCereals

200

Gram Flour

chickpea flour

Liquids

100

Water

ice cold

NutsSeeds

piece

Garlic

clove, peeled and crushed

pinch

Cinnamon

ground

pinch

Coriander

ground

tsp

Turmeric

ground

tsp

Cayenne Pepper

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Vegetable Oil

for the chutney

500

Vegetable Oil

for deep frying

Vegetables

2.5

Ginger

fresh root, peeled and minced

piece

Red Chilli

small, chopped

piece

Onion

peeled and sliced

head

Broccoli

cut into florets

0.5

head

Cauliflower

cut into florets

piece

Red Chilli

small, finely chopped for batter

Method

Heat 30ml vegetable oil in a pan and fry ginger, chilli, lime zest, and garlic for 4 minutes.

Stir in cinnamon, coriander, sugar, vinegar, lime juice, and mangoes, then simmer for 30 minutes until jam-like.

Boil onion slices in salted water for 3 minutes, add broccoli and cauliflower for 2 minutes, then drain.

Whisk flour, chilli, turmeric, cayenne, and seasoning with water to form a thick batter.

Heat oil in a deep frying pan until a breadcrumb sizzles.

Dip the vegetables into the batter to coat thoroughly.

Fry battered vegetables in batches for 5 minutes until golden and drain on paper.

Divide pakora into baskets and serve with chutney and optional yoghurt.