• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spiced Vegetable Pakoras with Mango Relish

  • Recipe Submitted by on

Category: Main Dish, Vegetarian

 Ingredients List

  • 1 sm Eggplant
  • -- cut into 1/4-inch slices
  • 1 ts Salt
  • 2 md Zucchini
  • -- cut into 1-inch slices
  • 12 Cauliflower florets
  • 6 lg Button mushrooms
  • -- wiped and cut in half
  • 1 1/3 c Chick-pea flour
  • -OR- all-purpose flour
  • 1 tb Chopped fresh coriander
  • 1 ts Salt
  • 2 ts Curry powder
  • 1 tb Olive oil
  • 1 tb Lemon juice
  • 3/4 c -Ice water, more if needed
  • Vegetable oil
  • -- for deep-frying


Lemon wedges
Coriander or parsley

1/4 c Medium-sweet sherry
1/4 c -Water
1/4 c 2hite wine vinegar
2 tb Sugar
1 Cinnamon stick
1 Star anise
1/2 ts Salt
1 pn Ground mace
1 Mango
peeled, pitted and diced
1 sm Red bell pepper
seeded and diced
1 tb Lemon juice

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 degrees F.

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 degrees 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.

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by
Karen Mintzias

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