Crispy Chickpea Flour Pakoras With Mint Chutney Recipe

About this recipe

A delightful snack of crispy chickpea flour fritters packed with vegetables and spices, served with a refreshing mint chutney.

Ingredients

• 50 g Everest Chicken Masala
• 1 kg Bell Peppers
• - Besan
• - MASOOR DAL
• - Fresh Tofu

Instructions

1. 1. Finely chop the onion, spinach leaves, green chilies, and coriander leaves.
2. 2. Peel and grate the potato, then squeeze out excess water using a clean cloth.
3. 3. In a mixing bowl, combine chickpea flour, cumin seeds, carom seeds, red chili powder, turmeric, and salt.
4. 4. Add the chopped vegetables and grated potato to the bowl and mix well.
5. 5. Gradually add water to the mixture, stirring to create a thick batter that coats the vegetables.
6. 6. Heat oil in a deep pan over medium heat until hot and ready for frying.
7. 7. Drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding.
8. 8. Fry each batch for 4-5 minutes, turning occasionally, until the pakoras are golden and crispy.
9. 9. Remove the pakoras with a slotted spoon and place them on a paper towel to drain excess oil.
10. 10. To make the mint chutney, blend mint leaves, coriander leaves, lemon juice, garlic, green chili, salt, and water into a smooth paste.
11. 11. Adjust the chutney consistency with water, if needed, and transfer it to a bowl.
12. 12. Serve the hot pakoras with the freshly prepared mint chutney for dipping.