Ingredient:
150g/5½oz red lentils, soaked in cold water overnight
100g/3½oz red onion, thinly sliced
2 green chillies, roughly chopped
1 tsp grated fresh root ginger
handful fresh coriander, roughly chopped
1 tsp salt
½ tsp ground turmeric
2 tsp garam masala
1 tsp chilli powder
pinch chaat masala
sunflower oil, for deep frying
½ tsp cumin seeds
50g/1¾oz fresh mint leaves
30g/1oz green apple
½ lime, juice only
1 tsp caster sugar
3 tsp olive oil
1 small chilli
1 garlic clove
tomato ketchup
tamarind chutney, to serve
Method:
Rinse and drain the lentils, then add to a blender with 30–40ml/1–1½oz cold water and blend to a smooth paste. Once smooth, combine with all the other ingredients (except the oil). Whisk well and set aside.
To make the mint and apple chutney, toast the cumin seeds in a hot, dry pan until fragrant, then combine with 30ml/1fl oz of water and the rest of the chutney ingredients in a food processor. Blend to a fine paste consistency.
Heat 4cm/1½in sunflower oil over a medium heat in a heavy-based pan. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check it is hot enough by dropping a little of the batter mixture into the oil – it should float up to the surface quickly if the right temperature. Once hot, drop a tablespoon of batter gently into the oil. Make sure it is evenly cooked on all sides before removing with a slotted spoon. Transfer to a plate lined with kitchen paper to drain off the excess oil. Repeat with the remaining batter.
Serve the pakoras hot with tomato ketchup, mint and apple chutney, and another chutney of your choice – we love tamarind chutney with ours!
150g/5½oz red lentils, soaked in cold water overnight
100g/3½oz red onion, thinly sliced
2 green chillies, roughly chopped
1 tsp grated fresh root ginger
handful fresh coriander, roughly chopped
1 tsp salt
½ tsp ground turmeric
2 tsp garam masala
1 tsp chilli powder
pinch chaat masala
sunflower oil, for deep frying
½ tsp cumin seeds
50g/1¾oz fresh mint leaves
30g/1oz green apple
½ lime, juice only
1 tsp caster sugar
3 tsp olive oil
1 small chilli
1 garlic clove
tomato ketchup
tamarind chutney, to serve
Method:
Rinse and drain the lentils, then add to a blender with 30–40ml/1–1½oz cold water and blend to a smooth paste. Once smooth, combine with all the other ingredients (except the oil). Whisk well and set aside.
To make the mint and apple chutney, toast the cumin seeds in a hot, dry pan until fragrant, then combine with 30ml/1fl oz of water and the rest of the chutney ingredients in a food processor. Blend to a fine paste consistency.
Heat 4cm/1½in sunflower oil over a medium heat in a heavy-based pan. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check it is hot enough by dropping a little of the batter mixture into the oil – it should float up to the surface quickly if the right temperature. Once hot, drop a tablespoon of batter gently into the oil. Make sure it is evenly cooked on all sides before removing with a slotted spoon. Transfer to a plate lined with kitchen paper to drain off the excess oil. Repeat with the remaining batter.
Serve the pakoras hot with tomato ketchup, mint and apple chutney, and another chutney of your choice – we love tamarind chutney with ours!
