Crunchy Vegetable Pakoras with Raisin-Tamarind Chutney

Crunchy Vegetable Pakoras with Raisin-Tamarind Chutney

 


from: Culinary Institute of America at Greystone
Also known as bhajias, these crunchy vegetable fritters make tasty appetizers or accompaniments to grilled meats.
INGREDIENTS
Raisin-Tamarind Chutney
1/2 block tamarind paste
1/2 cup California raisins
1/4 cup sugar
3/4 cup jaggery (palm sugar)
1/2 teaspoon toasted cumin seeds
2 serrano chiles, finely chopped
6 cups water
Vegetable Pakoras
1 yellow onion, cut in paper-thin slivers
1 Japanese eggplant, thinly sliced
1 carrot, cut in matchstick-size pieces (julienne)
2 scallions, cut into 1-inch batons
4 cups (1 quart) vegetable oil; for frying
1 cup besan (channa dhal or dried chickpea flour)
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon chile powder
1/2 teaspoon garam masala
1/2 teaspoon garlic powder
1 to 1 1/2 cups warm water
1 1/2 cups Raisin-Tamarind Chutney (See recipe)
PROCEDURE
Raisin-Tamarind Chutney
Measure tamarind, raisins, sugars and spices into non-reactive pot and cover with cold water. Bring to boil and simmer for 30 minutes. Remove from heat and allow to stand for 15 minutes. Then, cool to room temperature.
Break softened tamarind into small pieces and put into a colander. Using a ladle or spatula, push through colander into a clean saucepan. Heat strained mixture; simmer and cook until thick and smooth. Cool and store in refrigerator.
Vegetable Pakoras
Have vegetables ready and heat oil to 365°F in heavy-bottomed pan. Meanwhile, sift besan into a large mixing bowl. Add salt and spices, mixing thoroughly. Gradually whisk in enough warm water to make a smooth batter just thick enough to coat and stick vegetables together. Toss vegetables with batter. Then, using two spoons, gather a tablespoon-sized clump of vegetables and slip it into the hot oil. When nicely browned on one side, carefully turn and cook second side until crispy. Remove with slotted spoon and drain on paper towels. Serve hot with raisin-tamarind chutney.
Yields: 2 to 2 1/2 cups chutney
Serves: 6