Vegetable Pakora with Cilantro-Mint Chutney

Try this with crisp and light white wines.

Ingredients Directions

Vegetable oil, for frying

1 cup chickpea flour

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp garam masala

1 tsp salt

3/4 cup water

1 small onion, thinly sliced

1 cup baby spinach, chopped

1/3 small head cauliflower, finely chopped

1 cup cilantro

1 cup mint leaves

1/2 lime, juiced

1 tsp sugar

1. In a deep saucepan, heat several inches of oil until it reaches 375 °F.

2. Mix together the flour, cumin, coriander, turmeric, garam masala, salts and water.

3. Add in the vegetables.

4. Drop heaping tablespoons of batter into the oil.

5. Cook until golden brown, 5-7 minutes.

6. Repeat with remaining batter.

7. Make a chutney by placing cilantro, mint leaves, lime juice in a blender or food processor until smooth.

8. Use water as needed to smooth it out.