Spiced Vegetable Pakoras with Mango Relish
Submitted by laurievan
Crispy Indian-spiced vegetable pakoras of eggplant, zucchini, cauliflower, and mushrooms in a curry-coriander batter, served with a spiced mango relish flecked with star anise and cinnamon.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
50 minPakoras are India’s answer to the question: what if everything tasted better fried? This version takes a lineup of firm vegetables, cloaks them in a gently spiced curry batter, and sends them into hot oil until they’re crackling gold outside and tender within. The twist here is a sweet-sharp mango relish that’s been simmered with sherry, star anise, and cinnamon, which plays off the curry heat without fighting it.
Salting the eggplant first draws out excess moisture and any bitterness, so it fries up crisp instead of soggy. Blanching the zucchini and cauliflower briefly is the other secret. Raw vegetables stay crunchy when the batter’s already browned, and nobody wants chalky cauliflower in a finished pakora.
Batter consistency matters. Aim for heavy cream: thick enough to coat a spoon, thin enough to drip slowly off the back.
Chef Tips
- Keep oil at 350°F (175°C) between batches; cooler oil makes greasy pakoras, hotter oil burns the crust before vegetables cook through.
- Dry the blanched vegetables thoroughly. Water sends hot oil into a dangerous spit.
- Make the relish a day ahead. Flavors meld overnight into something deeper and more complex.
- Don’t crowd the pan. 5 or 6 pakoras per batch keeps the oil temperature stable.
Variations
- Swap chickpea flour (besan) for all-purpose to make traditional gluten-free pakoras.
- Add finely chopped green chilies or a pinch of cayenne to the batter for real heat.
- Replace mango with pineapple or peach for a seasonal relish twist.
Ingredients
Directions
Place the eggplant in a colander, sprinkle with the salt, and let drain while preparing the other vegetables.
Blanch the zucchini and cauliflower florets separately for 2 minutes in boiling water.
Drain, refresh under cold water, and dry well.
Rinse the eggplant and pat dry.
Combine the flour, coriander, salt, and curry powder in a large bowl.
Gradually beat in the oil, lemon juice, and water until the batter is the consistency of heavy cream.
Alternatively, place all the ingredients - except the water - in a food processor, and with the motor running, pour the water through the funnel until you have the right consistency.
Heat 4 inches of oil in a deep, heavy-bottomed saucepan to 350℉ (180℃).
Lightly whisk the batter and dip the vegetables in batches of 5 to 6, then slip them carefully into the hot oil.
Fry the pakoras for 2 to 3 minutes on each side, turning them with a slotted spoon.
Remove from the pan, drain on paper towels, and keep warm in a moderate oven while you cook the remaining pakoras.
Allow the oil to come back to 350℉ (180℃) F between batches.
When all the vegetables are ready, garnish with lemon wedges and coriander or parsley and serve at once with the mango relish.
MANGO RELISH: Place the sherry, water, vinegar, sugar, cinnamon, star anise, salt, and mace in a small, heavy-bottomed saucepan.
Bring to a boil and simmer over medium heat for 5 minutes.
Add the mango, bell pepper, and lemon juice; lower the heat and simmer for 5 minutes more.
Remove from the heat and let cool completely. Spoon into a screw top jar and refrigerate until required.
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