Sweetcorn, Carrot & Spring Onion Pakoras, with two dips (v/vg)
We’ve all been missing our favourite takeaways and eating out at our favourite restaurants during lockdown. Whether it be Chinese, Indian or Italian dishes, some of us have been recreating these dishes at home.
Why not try recreating this homemade lockdown ‘fakeaway’ pakora recipe, with chutney and dip?
These delightful morsels of joy will provide such satisfaction. They’ll hit the spot and remind you of your favourite Indian takeaway snacks. They are bursting with warming spices and a gentle heat that gives just that right amount of kick. A perfect combination of ingredients that when fried, gives that satiable crunch. Once you’ve mastered this simple recipe, you’ll never miss out on your Indian takeaway snacks again.
The mango chutney is definitely worth making, as you don’t get that fresh fruit citrusy flavour from jarred versions. The yoghurt and coriander dip cools the palate if you like you pakoras spicy. The accompanying dips will last several days in the fridge. You can use the same spice blend and batter and experiment with your leftover vegetables and whiz up a second batch for later in the week. In this recipe, I used half a leftover sweetheart cabbage that I found in my fridge. This recipe can be so versatile in allowing you to substitute and use up any vegetables or meat that you have leftover, rather than them go to waste.
Happy cooking
Nx
Serves: 4 as a main | Prep time: 25 minutes | Cooking time: 10 minutes
Ingredients
150g gram flour
50ml cold water
2 tsps garam masala
2 tsps cumin seeds, toasted
1 tsp black mustard seeds, toasted
1 tsp turmeric
1/4 tsp asafoetida (optional)
thumb sized piece of fresh ginger, peeled and grated
1 tsp onion seeds or Nigella seeds
1 fresh green chilli, 1 fresh red chilli, finely sliced, seeds or half of the seeds removed, (depending on how spicy you prefer your pakoras)
1/4 tsp sea salt
2 corn on the cob, kernels removed or a large tin of sweetcorn, drained
4/5 spring onions, washed and finely sliced
2 medium carrots washed and grated
Half a bunch of fresh coriander, stalks and leaves finely chopped
Salt and black pepper seasoning to taste
500ml approx of sunflower or vegetable oil for frying
Fresh Mango Chutney
1 large ripe mango, peeled
1/2 bunch or approx 5 tbsps of fresh mint, leaves only
1/2 bunch or approx 5 tbsps of fresh coriander, leaves only
50g caster sugar
1 tsp of nigella seeds
25 ml white wine vinegar
1 fresh lime zest and juice, to taste
Sea salt and black pepper to taste
Yoghurt & Coriander Dip
1 bunch of fresh coriander, leaves and stalks
1 garlic clove, grated
pinch of sea salt
5 heaped tbsps natural thick Greek yoghurt (or plant-based alternative)
Squeeze of lemon juice
Seasoning to taste
Method
Start by roasting your mustard and cumin seeds in a dry hot frying pan. This should take 2 to 3 minutes to release the aromas. Leave to cool.
To make the pakora batter, add the flour, turmeric, garam masala, asafoetida, toasted spices and salt to a large mixing bowl.
Slowly add the cold water and mix to form a batter. I find using a whisk is easier, making sure all the spices are evenly mixed together. The batter consistency should be like single cream. Not too watery and thin, so don’t feel the need to add all of the water once you’ve reached the correct consistency.
Slice the sweet corn kernels off the cob using a sharp knife. Stand the cob and slice downwards from the top, as close to the core of the cob, the kernels should fall off easily. Add the kernels to the batter mix, along with the chopped green and whites of the spring onion, the grated carrot, finely chopped coriander stalks and leaves, fresh red and green chillies with seeds and grated ginger. Add the onion or Nigella seeds. Mix thoroughly coating all the ingredients in the batter. Pop in the fridge for 30 minutes whilst you make your dips.
Fresh Mango Chutney
Peel and slice the mango. Cut the mango in half and using one half to cut into bite size chunks. Add the other half of the mango, along with half of the mint and coriander to a blender, blitz to a chunky consistency.
On a low heat, melt the sugar with the vinegar until the sugar has dissolved. Add the mango chunks and blended mango to the pan along with the nigella seeds and the rest of your mint and coriander leaves, (save a few leaves for serving).
Let the chutney cook until it’s thickened slightly. This should take 3-4 minutes. Turn off the heat and leave to cool. Once cooled pop into a serving bowl and refrigerate.
Yoghurt & Coriander Dip
In a blender, add the yoghurt, lemon juice, salt, garlic, coriander leaves and stalks and blitz until smooth. Pop into a bowl and chill. Season to taste before serving.
Once your ready to cook your pakoras. Have a large frying pan, wok or if you prefer, a deep fat fryer ready and heat the oil.
To test if the oil is hot enough drop a small piece of bread in the oil, if it starts to sizzle straight away your oil is ready. Remove the piece of bread.
Using a tablespoon slowly add large heaped spoonfuls of your batter to the oil. I add the batter portions around the edge of the pan so not to splash the hot oil.
Cook around four or five pakoras at a time to avoid them sticking together. Flip them over half way through to cook evenly on both sides. They’ll reach a golden colour when ready.
Have a few paper towels ready to place the pakoras on, to drain excess oil. Continue cooking in batches, using a slotted spoon to remove the pakoras from the pan. Pop onto a baking tray and keep warm in the oven until all the pakoras are cooked and you’re ready to serve.
Once you have cooked all of the pakoras, place on a serving platter, sprinkle with fresh coriander leaves, add more fresh chilli if you like and sea salt and pepper to taste.
Serve with the mango chutney, yoghurt dip and a few lime wedges.
Enjoy!
