Spicy Corn Pakoras With Mango-Tamarind Chutney

Name: Spicy Corn Pakoras With Mango-Tamarind Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chickpea flour; 3/4 cup all-purpose flour; 1 cup fine cornmeal; 1 and a half teaspoons kosher salt; 1/2 teaspoon baking powder; 1/2 teaspoon turmeric powder; 2 1/2 cups fresh corn kernels (about 6 ears corn); 4 tablespoons ghee, clarified butter or vegetable oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 1/2 teaspoon mustard seeds; 1 teaspoon finely chopped fresh red or green chile, or 1/4 teaspoon cayenne; 1/2 cup chopped scallions; 1/2 cup chopped cilantro, tender stems and leaves; 1 tablespoon grated ginger; Vegetable oil, for frying; Lime wedges; Mango-tamarind chutney

Servings: persons

1/4 cup chickpea flour
3/4 cup all-purpose flour
1 cup fine cornmeal
1 and a half teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon turmeric powder
2 1/2 cups fresh corn kernels (about 6 ears corn)
4 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon finely chopped fresh red or green chile, or 1/4 teaspoon cayenne
1/2 cup chopped scallions
1/2 cup chopped cilantro, tender stems and leaves
1 tablespoon grated ginger
Vegetable oil, for frying
Lime wedges
Mango-tamarind chutney

1
In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
2
In a food processor, grind corn kernels to a rough puree.
3
Add puree to flour mixture and stir well to make a stiff batter.
4
Put ghee in a small pan over medium-high heat.
5
Add cumin, fennel and mustard seeds.
6
When seeds are lightly toasted and begin to pop, pour mixture into the batter.
7
Add chile, scallions, cilantro and ginger, and stir well.
8
(Batter may be prepared several hours in advance.)
9
Pour vegetable oil into a cast-iron skillet to a depth of 1 inch.
10
Heat on medium-high until oil looks wavy.
11
Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary.
12
Adjust the heat so pakoras brown gently on one side, about 2 minutes.
13
Turn pakoras and brown on other side, about 2 minutes more.
14
Remove with a slotted spoon or spatula and blot on paper towels.
15
Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup chickpea flour, 3/4 cup all-purpose flour, 1 cup fine cornmeal, 1 and a half teaspoons kosher salt, and more.

Yes, Spicy Corn Pakoras With Mango-Tamarind Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!