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

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
Varanasi
Uttar Pradesh
Snack
Side dish
Starter
Spicy
Leftovers
Vegetarian

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