Breadcrumb Pakoras with Indian Green Chutney

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

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

Asia
India
Uttar Pradesh
Varanasi
Snack
Starter
Side dish
Spicy
Vegetarian
Leftovers

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