Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Jharkhand · Lunch

Pakora with Tamarind Chutney

Traditional 30. Pakora with Tamarind Chutney recipe

🧺 Ingredients

• 150g gram flour (besan), 80g onion (sliced), 80g potato (thin-sliced), 80g capsicum (thin-sliced), 2 green chillies (chopped), 5g ginger (minced), 10g coriander (chopped), 2.5g salt, 2.5g red chilli powder, 5g cumin seeds, 2.5g asafoetida, 150ml water, mustard oil for frying
• Tamarind chutney: 30g tamarind paste, 40g jaggery, 2.5g salt, 100ml water, 2.5g roasted cumin powder, 1.5g asafoetida

👩‍🍳 How to make Pakora with Tamarind Chutney

1. Mix gram flour with water until thick batter.
2. Add onion, potato, capsicum, chillies, ginger, coriander, salt, chilli powder, cumin, asafoetida.
3. Heat mustard oil to 170°C.
4. Drop spoonfuls of batter, fry 3-4 min until golden-brown.
5. For chutney: dissolve tamarind in water, add jaggery, salt.
6. Simmer 5 min.
7. Add cumin and asafoetida.
8. Serve pakora hot with tamarind chutney.
9. Visual cue: pakora should be golden-brown and crispy, chutney dark brown and thick.

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