This recipe is really tasty. Follow the directions as written, and they'll turn out great. The batter will look really thick, but it will come together in the frying pan. I make them with broccoli, since I'm not a fan of cauliflower; and they're still really good.
Photo: Randy Mayor; Styling: Jan Gautro
These Indian fritters get their intensity from Madras curry powder. A hit of chutney cools the palate.
Yield: 6 servings (serving size: 2 pakoras and 1 tablespoon chutney)
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Amount per serving
- Calories: 198
- Calories from fat: 30%
- Fat: 6.5g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.9g
- Protein: 3.5g
- Carbohydrate: 30.9g
- Fiber: 1.9g
- Cholesterol: 35mg
- Iron: 1.5mg
- Sodium: 393mg
- Calcium: 26mg
- 3 ounces all-purpose flour (about 2/3 cup)
- 2 teaspoons Madras curry powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/3 cup water
- 1 large egg, lightly beaten
- 3/4 cup (1/4-inch) diced peeled sweet potato
- 1 cup (1/4-inch) pieces cauliflower
- 1/2 cup finely diced onion
- 2 tablespoons finely chopped fresh cilantro
- 1 garlic clove, minced
- 1/2 jalapeño pepper, finely diced
- 3 tablespoons peanut oil, divided
- 6 tablespoons mango chutney
- 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, curry powder, cumin, and salt, stirring with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture; stir until smooth. Cover; let stand 10 minutes.
- 2. Place sweet potato in a small saucepan; cover with water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender. Drain and cool to room temperature. Add sweet potato, cauliflower, onion, cilantro, garlic, and jalapeño to flour mixture; stir until well combined (batter will be very thick).
- 3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Drop 2 tablespoons batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras. Reduce heat to medium, and cook 4 minutes on each side or until browned. Remove from pan; drain on paper towels. Repeat procedure with remaining 1 1/2 tablespoons oil and batter. Serve with chutney.
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