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Pakoras With Mint Chutney

Western.Chefs's picture
  Gram flour 1 Cup (16 tbs) (125 Gram)
  Chili powder 2 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1 Teaspoon
  Frying oil 2 Cup (32 tbs) (For Deep Frying)
  Onions 4
For mint chutney
  Mint leaves 1 Cup (16 tbs), stalks removed (1 Handful)
  Yogurt 125 Milliliter (1/2 Cup)
  Lemon juice 2 Tablespoon (Of 1 Lemon)
  Green chilies 2 , cores and seeds removed
  Shredded coconut 4 Tablespoon
  Sugar 1⁄2 Teaspoon

First make the chutney.
Put all the ingredients into a blender and blend until smooth.
Taste and adjust the seasoning.
Put in a bowl and refrigerate for 3 hours.
To make the fritters, sift the flour, chili powder, salt and baking powder into a bowl.
Beat in enough water to make a light batter.
Heat the oil to 375°F (100°C).
Slice the onions and push into rings.
Dip the rings into the batter and fry them singly.
Alternatively, slice the onions thinly, mix with the batter and fry several spoonfuls at a time.
Fry the onions until brown and crisp.
Drain on paper towels and serve immediately with the chutney.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 344 Calories from Fat 172

% Daily Value*

Total Fat 19 g29.7%

Saturated Fat 7.4 g37%

Trans Fat 0 g

Cholesterol 4.1 mg1.4%

Sodium 649.9 mg27.1%

Total Carbohydrates 35 g11.8%

Dietary Fiber 8 g31.9%

Sugars 12.1 g

Protein 9 g18.6%

Vitamin A 24.3% Vitamin C 51.2%

Calcium 20.4% Iron 15.9%

*Based on a 2000 Calorie diet

Pakoras With Mint Chutney Recipe