Appetizer Recipes
Vegan Pakoras with Mint Chutney
These Indian-inspired vegetable fritters are packed with plant-based goodness: shredded cauliflower, onions, and potatoes, mixed with chickpea flour and warm, earthy spices. Dropped spoonful by spoonful into hot oil, they sizzle and fry until they’re light, fluffy, and delicately crispy on the outside. Dipped in a bright and zesty cilantro-mint chutney, they make a wonderful party side.
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Appetizer
Vegan Pakoras with Mint Chutney
Serves: 4
Ingredients
Grapeseed oil, for frying
2 medium yellow onions, roughly chopped
1 head cauliflower, cut into florets
1 ½ lbs Yukon gold potatoes, peeled and cut into 1” chunks
2 cayenne peppers, stem removed and roughly chopped
1 Tbsp peeled and roughly chopped ginger
2 ½ cups chickpea flour
1 Tbsp ground allspice
1 tsp Gelson’s Organic Turmeric Powder
1 tsp Gelson’s Organic Ground Cumin
1 tsp Gelson’s Organic Ground Coriander
½ tsp Gelson’s Organic Chili Powder
2 tsp kosher salt
Cilantro leaves, for garnish
Mint leaves, for garnish
For the Mint Chutney
1 bunch cilantro
¼ cup mint leaves
1 serrano pepper, stem removed
1 garlic clove
Zest and juice of 1 lime
2 Tbsp Gelson’s 100% California extra virgin olive oil
1 tsp kosher salt
Directions
- Fill a large pot halfway with oil and heat to 350º. Adjust the heat as needed to maintain this temperature throughout the cooking process.
- To make the pakora batter: In a food processor fitted with the small grating blade, shred the onions, cauliflower, potatoes, peppers, and ginger. Transfer to a large bowl.
- Add the chickpea flour, allspice, turmeric, cumin, coriander, chili powder, and salt. Using a rubber spatula or your hands, mix the batter together until fully incorporated and no dry flour remains. Cover and refrigerate while you prepare the chutney.
- To make the chutney: In a blender, combine the cilantro, mint leaves, serrano pepper, garlic, lime zest and juice, olive oil, and salt. Blend on high until smooth, 1 minute. Transfer to a serving bowl.
- Working in batches, use a small cookie scoop or a heaping tablespoon to drop the pakora batter into the oil. Fry for 6 to 8 minutes, or until the pakora is golden brown and crispy on the outside. Transfer to a paper towel-lined plate.
- Garnish the pakora with fresh mint and cilantro leaves, and serve with the mint chutney for dipping.