Jalapeno pakora
If you're looking to put a bit of kick in your step, this spicy jalapeno pakora recipe will do the trick. Similar to jalapeno poppers, these Bengal vegetable fritters are as delicious as they are spicy - so what's not to love? A great share plate idea for when you're entertaining or when you're asked to bring something on the weekend, these yummy little bites will get things popping.
Ingredients
- 2 cups (240g) besan (chickpea) flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground chilli
- 1 tbs ginger paste
- Vegetable oil, to deep-fry
- 20 fresh jalapenos, halved (see note)
- Yoghurt, to serve
- Mint chutney, to serve
- Coriander sprigs, to serve
Method
1.Mix the flour, spices and 1 tsp fine salt in a large bowl. Slowly whisk in 1 cup (250ml) water until combined and smooth. Add ginger paste and whisk to combine.
2.Fill a medium saucepan three-quarters full with oil and heat over high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Working in small batches, dip jalapenos into the batter, then deep-fry for 3 minutes until golden. Drain on paper towel.
3.Serve pakora with yoghurt, mint chutney and coriander sprigs.