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!*

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!