- 16
- 60 mins
Ingredients
- Pakoras:
- 1/4 cup chickpea flour
- 3/4 cup all purpose flour
- 1 cup fine cornmeal
- 1 1/2 ts kosher salt
- 1/2 ts baking powder
- 2 1/2 cups fresh corn kernels (about 6 ears)
- 4 TBS Ghee, butter or vegetable oil
- 1/2 ts cumin seeds
- 1/2 ts mustard seeds
- 1 ts finely chopped red or green chile, or 1/4 ts cayenne
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro, tender stems and leaves
- 1 TBS grated ginger
- Oil for frying
- Lime wedges for garnish
- Chutney:
- 4 oz seedless tamarind pulp or 1/2 cup tamarind juice
- 6 tbs brown sugar
- 1/2 ts kosher salt
- 1/2 cup finely diced red onion
- 1/2 ts finely chopped red or green chile, or 1/4 ts cayenne
- 2 ts grated ginger
- 2 medium mangos in 1/2 inch dice (about 2 cups)
- 2 TBS chopped mint
- 2 TBS chopped cilantro
Preparation
Step 1
Pakoras:
Combine dry ingreedients (first 6)
In a food processor, grind corn kernal to a rough puree. Add to flour mixture and stir well to make a stiff batter.
Put ghee or oil in a small pan over mediumg high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger and stir well.
Batter may be prepared several hours ahead.
Add vegetable oil to a cast iron skillet to a depth of 1 inch. Heat on Medium high until wavy. Using 2 large soup spoons, carefully slide batter into the oil, working in batches if necessary. Adjust heat so the pakoras brown gently, about 2 minutes. Turn and brown the other side. Remove with a slotted spoon or spatula and drain on paper towels. (OPTIONAL METHOD: fry on a griddle like pancakes)
Serve hot with lime wedges and chutney.
Chutney:
To make tamarind juice, put pulp in a bowl and cover with 1 cup boiling water. Stir will and let soak for 10 to 15 minutes. Strain over a fine strainer, pressing the soaked pulp hard to extract the juice. This should yield 1/2 cup juice. Discard the solids.
Add brown sugar and salt, stir to dissolve, then add onion, chile, ginger and mango.
Toss gently ot combine.
Just before serving, add mint and cilantro.