Name: Breadcrumb Pakoras with Indian Green Chutney
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Makes 6 pakoras
Cuisine: Indian
Ingredients: 2 large handfuls of freshly made breadcumbs, made from Real Bread; ½ onion, finely diced; 1 egg, beaten; 1 tbsp plain/all-purpose flour; ½ tsp turmeric; ½ tsp mustard seeds; a large pinch of salt; a good grind of black pepper; 1 small handful of coriander/cilantro (leaves and stalks), chopped; 1 small green chilli, chopped (optional); some curry leaves (enough for a few per pakora); ½ tsp cumin seeds; 1 tsp baking powder; vegetable oil, for deep-frying; a few curry leaves; 1cm/½in piece of fresh root ginger; 1 large handful of coriander/cilantro; a pinch of salt; sugar, to taste (optional); 100g/3½ oz fresh coconut, grated (or desiccated/dried shredded coconut, soaked in water until tender and drained); a squeeze of lemon juice; 1 small green chilli

Preparation info

Makes
6
pakoras

Difficulty
Easy
Ready in
20 min

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

This recipe conjures up a happy memory of India, of eating freshly fried pakoras from a cone of newspaper in the holy city of Varanasi. It uses breadcrumbs, rather than the usual batter made with gram (chickpea) flour and for me, it is the perfect snack.

Ingredients

For the Pakoras

2 large handfuls of freshly made breadcumbs, made from Real Bread
1 egg, beaten
1

Method

To make the chutney, blitz together the coriander/cilantro, coconut, ginger and chilli in a food processor to a smoothish paste. Dry-fry the curry leaves and mustard seeds in a frying pan for a couple of minutes to bring out the flavour, and stir these into the chutney, along with the lemon juice, salt and sugar to taste. If the chutney is a little too firm, add a splash