Spiced vegetable pakoras with mango relish
These can be cooked ahead and reheated or served warm with mango relish or a relish of your fancy.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
A selection of vegetables:
1 thin aubergine cut into 5mm slices or into chunks at an angle
1 tsp salt
2 medium courgettes, cut into 2.5cm slices, if they are very large cut into quarters
12 cauliflower florets, walnut size approx
6 large field mushrooms, cut in half
spinach leaves
For the batter
175g chickpea or all-purpose flour
1 tbsp chopped fresh coriander
1 scant tsp salt
2 tsp curry powder
1 tbsp olive oil
1 tbsp freshly squeezed lemon juice
175-225ml iced water
vegetable oil for deep frying
To garnish
lemon wedges and coriander or parsley
Method
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 fry.
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. If you fancy, you could serve alone or with mango relish.
