Veggie Pakoras with Green Chutney and Sweet Yogurt Meherwan Irani 6/18/2020 Share Pin Tweet Watch Meherwan Irani prepare these tasty little vittles here to learn some tips and tricks that only an Indian mom or aunt could teach you! Then pop on over to our YouTube Series Tiny Kitchen Cooking to watch Spicewalla's Culinary Director, Alyse Baca fry up a few less traditional items (spoiler alert: there's a bloomin' pakora onion!). Ingredients For the chutney: 1 cup fresh cilantro 2 fresh mint leaves 1 Serrano pepper, deseeded and roughly chopped Juice of ½ lime Pinch of Spicewalla Sicilian Sea Salt 1 tsp granulated sugar 1 Tbs water For the sweet yogurt sauce: 1/4 cup yogurt Pinch of Spicewalla Sicilian Sea Salt 1.5 tsp sugar 1 Tbs half and half For the Pakora Batter: 1 cup chickpea flour 2 tsp Spicewalla Pakora Masala 1 serrano pepper, deseeded and diced Small bunch of cilantro, finely chopped 1 cup warm water, for a pancake batter consistency For the veggies: 2 cups vegetable oil Brussels sprouts, halved Red onion, sliced thick Bell pepper, sliced into strips Spinach Potato, sliced *any veggies will work great, use what you got!* Shop the Recipe Sicilian Sea Salt $8.04 Print Preparation For the chutney: Place all ingredients in a food processor or blender and blend until smooth. Add more water if needed. Set aside. For the sweet yogurt sauce: Place all ingredients in a food processor or blender, blend until smooth. Add more half and half if needed. Set aside For the pakora batter: 1. Combine all ingredients except for the water in a mixing bowl and stir together. 2. Add water a little at a time until mixture is the consistency of pancake batter. Set aside To fry the veggies: 1. In a high-sided pot, heat oil over high heat. (between 325*F-375*F) 2. Once you are ready to fry, drop heat to medium high. 3. Dip veggies in the pakora batter and immediately drop into the hot oil. Be careful not to burn yourself! 4. Fry until golden brown, remove from the oil with metal tongs or a slotted spoon and place on paper towels to cool slightly. 5. Serve with chutney and yogurt sauce. Watch us make it on Tiny Kitchen Cooking below! Shop the Recipe Sicilian Sea Salt $8.04 chai-time Entree gluten free Side Snack southeast asian Vegetarian Comments Add a Comment Name Email Message Please note, comments must be approved before they are published