Spiced vegetable Pakoras with mango relish
These vegetable fritters in a spicy batter are complimented by a tropical mango relish, delicious to snack on or as a starter
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
For the pakoras:
1 aubergine, sliced
1 tsp salt
2 courgettes, sliced
12 cauliflower or Romanesco florets
6 large flat mushrooms, halved
spinach leaves
175g chickpea or plain white flour
1 tbsp chopped fresh coriander
1 tsp salt
2 tsp curry powder
1 tbsp olive oil
1 tbsp lemon juice
175-225ml iced water
vegetable oil for deep frying
lemon wedges, to garnish
For the mango relish:
50ml medium sherry
50ml water
50ml white wine vinegar
2 tbsp sugar
1/2 cinnamon stick
1 star anise
1/2 tsp salt
pinch of ground mace
1 mango, peeled and diced
1 red pepper, seeded and diced
1 tbsp lemon juice
Method
To make the relish, put the sherry, water, vinegar, sugar, cinnamon, star anise, salt and mace into a small, heavy bottomed saucepan. Bring to a boil and simmer over medium heat for 5 minutes.
Add the mango, pepper, and lemon juice, lower the heat and simmer for 5 minutes more. Remove from the heat and let cool completely. Spoon into a screw top jar and refrigerate until required.
To make the pakoras, put the aubergine wedges or slices into a colander, sprinkle with the salt, and let drain while preparing the other vegetables.
Blanch and refresh the cauliflower florets separately in boiling salted water for 2 minutes. Drain, refresh under cold water, and dry well.
Rinse the aubergine slices and pat dry.
Put the flour, coriander, salt and curry powder into a large bowl. Gradually whisk in the oil, lemon juice and water until the batter is the consistency of thick cream.
Heat good quality oil to 180°C in a deep frier. Lightly whisk the batter and dip the vegetables in batches of 5 or 6. Slip them individually into the hot oil.
Fry the pakoras for 2-3 minutes on each side, turning them with a slotted spoon. Drain on paper towels and keep warm in a moderate oven (uncovered) while you cook the remainder. Allow the oil to come back to 180°C between batches.
When all the vegetable fritters are ready, garnish with lemon wedges and fresh or deep-fried coriander or parsley. Serve at once alone or with mango relish.
