These Indian fritters get their intensity from Madras curry powder. A hit of chutney cools the palate.
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
How to Make It
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.
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).
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.
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.
These were so good. The mango chutney on top really took them over the top. They were easy to make too. I followed the recipe except used a garnet yam that was already cooked in the oven. I made sure to cut the cauliflower very small as an earlier reviewer mentioned and I used a griddle instead of a skillet and cooked them all at once. They were bursting with flavor, they'll definitely be made again. Yum.
These were fantastic! I don't love cauliflower so I substituted additional sweet potato. This was a very easy and quick recipe. I served this with Broiled Salmon Filets with Curried Chutney Sauce (CL May 2006) over wilted spinach and risotto. Instead of putting chutney on the Pakoras, I just made extra sauce from the salmon recipe... yum!
I LOVED this recipe. Be sure to chop the cauliflower into 1/4" pieces: my pieces were too large and caused the pakoras to mound too high so that there wasn't enough pan contact to crisp properly. Still, they were delicious! I cooked the sweet potatoes in the microwave, much more convenient than boiling.
One of my favorite of the recent Cooking Light recipes I've made. A nice accompaniment to a curry butternut squash soup! This would make a great appetizer for an Indian-inspired meal as well. I used a bit more curry and cumin than called for because I prefer things a little spicier. I was surprised with how well everything held together in the pan...I wasn't sure I'd really end up with a "cake", but it was great!
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