Vegetable Pakora With Tomato Chutney Recipe

Name: Vegetable Pakora With Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups tomatoes ripe; 6 3/4 tablespoons cider vinegar; 1 apple peeled, cored and chopped; 1 3/16 inches ginger piece, peeled and finely chopped; 1 garlic clove finely chopped; 3 tablespoons brown sugar; 2 tablespoons lemon juice; 2 tablespoons cayenne pepper; 4 1/4 cups vegetable oil for frying; 6 tablespoons chopped fresh mint; 1 1/8 pounds natural yogurt; 1 pinch ground cumin; 4 1/16 cups chickpea flour; 1 teaspoon baking powder; 2 courgette sliced; 1 aubergine chopped; 2 onions rounghly chopped; 7/8 pound potatoes peeled and chopped; fresh herbs to garnish; mango chutney; flatbreads

Servings: persons

1 2/3 cups tomatoes ripe
6 3/4 tablespoons cider vinegar
1 apple peeled, cored and chopped
1 3/16 inches ginger piece, peeled and finely chopped
1 garlic clove finely chopped
3 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons cayenne pepper
4 1/4 cups vegetable oil for frying
6 tablespoons chopped fresh mint
1 1/8 pounds natural yogurt
1 pinch ground cumin
4 1/16 cups chickpea flour
1 teaspoon baking powder
2 courgette sliced
1 aubergine chopped
2 onions rounghly chopped
7/8 pound potatoes peeled and chopped
fresh herbs to garnish
mango chutney
flatbreads

1
For the tomato chutney, use a knife to carve a cross in the bottom of each tomato. Blanch them in a pan of boiling water for 30 seconds then remove from the pan and plunge into ice water. Peel away the skin then chop. Place the vinegar in a saucepan and bring to a boil. Add the chopped tomato, apple, ginger, garlic and brown sugar. Stew for 2-3 mins then stir in the lemon juice, cayenne pepper and 1/2 tsp salt. Boil, uncovered, for 20 mins. Set aside to cool.
2
Heat the vegetable oil in a large saucepan until it shimmers. Meanwhile, mix the yogurt, mint and cumin together and season. Chill.
3
Mix the chickpea flour, baking powder, 1-2 tsp cayenne pepper and 1-2 tsp salt together in a bowl. Gradually stir in 1 1/2 cups water until a thick batter forms. Drag the vegetables through the batter individually then lower them into the hot oil. Fry for 5-7 mins, depending on the vegetable, until golden.
4
Remove the vegetables from the oil using a slotted spoon then drain on paper towels. Serve with the tomato chutney, yogurt sauce and sprinkle with fresh herbs. Serve.

3108

kcal

Calories

266

Fat

165

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 21 ingredients. The key ingredients include: 1 2/3 cups tomatoes ripe, 6 3/4 tablespoons cider vinegar, 1 apple peeled, cored and chopped, 1 3/16 inches ginger piece, peeled and finely chopped, and more.

Yes, Vegetable Pakora With Tomato 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!

Vegetable Pakora With Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions