Mixed Vegetable Pakoras

Ingredients:

Green chutney

• 2-3 small Thai green chilies or serranos, coarsely chopped (remove seeds to reduce heat)
• 2 bunches cilantro, leaves and soft stems coarsely chopped (about 4 cups)
• 2 small cloves of garlic
• 2.5 cm ginger root, peeled and coarsely chopped
• 1 bunch of mint, leaves picked (about 1 cup)
• Juice of 2 limes (about 3 tbsp)
• 0.5 tsp. granulated sugar
• 1/4 tsp roasted ground cumin

Dough

• 2.5 cups chickpea flour (besan) + more as needed
• 1/4 cup chopped cilantro
• 1 teaspoon of ajwain seeds
• 1/8 tsp. asafoetida
• 1 teaspoon red pepper flakes
• A pinch of baking soda (optional) to make the dough fluffy

Vegetables

• 1 kale leaf, chopped, stem removed (1 cup)
• Half a small onion, chopped
• 2 cups small cauliflower and/or broccoli florets
• 1 medium red onion, quartered and sliced ​​0.5cm thick.
• 1 large Yukon Gold potato, peeled and cut into 0.5 cm thick circles.
• Rapeseed oil, for deep-frying
• Sea salt flakes for sprinkling
• Special equipment: deep fat thermometer

Preparation:

1. Green chutney:
   Yield: 3/4 cup
   
   Combine the chili pepper, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water, and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste, if needed. Transfer to a serving bowl and set aside until ready to serve.
2. Dough:
   
   Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and 1 tablespoon of salt. Gradually add enough water, stirring constantly, to form a smooth, pancake-like batter (about 2 cups of water); it should be thick enough to coat the back of a spoon.
3. Vegetables and frying:
   
   Fill a large wok halfway with vegetable oil, attach a deep-fry thermometer to the side, and heat the oil over medium heat to 170°C (350°F). It's important that the oil is moderately hot; if it's too hot, the pakoras will brown on the outside but the vegetables will remain raw inside.
4. Combine the cabbage and yellow onion in a bowl. Then place the cauliflower/broccoli, red onion, and potatoes in separate bowls. Once the oil is hot, add enough batter to the bowl with the onions to coat them. Then drop 1 tablespoon of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5-7 minutes. Using a slotted spoon, transfer to a rack set on a baking sheet.
5. Repeat with the remaining batter and vegetables: 5-7 minutes for the cauliflower/broccoli, 6-10 minutes for the potatoes, and 5-7 minutes for the cabbage. Sprinkle the pakoras with sea salt and serve hot with green chutney for dipping.
   
   
   You can find roasted ground cumin at your local grocery store, or you can roast and grind the cumin seeds yourself.
   
   Ajwain seeds have a thyme-like flavor.
   
   Asafoetida (hing) has a garlicky flavour and is indispensable in Indian cooking.
   
   All these ingredients can be found in the Indian grocery section.