Potato & Mint Pakora with Spicy Chickpeas
Vegan Potato & Mint Pakora with Spicy Chickpeas
This vegan pakora and spicy chickpea recipe from Steve Dent makes a rich array of flavours and textures that you can feel doing you good as it goes down.
Serve with some Indian flatbreads and a cooling spoonful or two of coconut yoghurt.
- 350 g organic potatoes
- 1 onion, halved lengthways then thinly sliced
- 150 g gram (chickpea) flour
- 50 g organic rice flour
- 1 tsp turmeric
- 1 green chilli, seeds in, finely chopped
- ½ tsp sea salt
- 1 tsp baking powder
- 15 g fresh mint leaves, finely chopped
- 250 ml cold water
- organic peanut oil, for deep frying
For the Chickpea & Tomato Sauce
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 red chillies, seeds in, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 x 400 cans organic chopped tomatoes
- 2 x 400 g cans organic chickpeas, drained and rinsed
- ½ tsp sea salt
- 1 tsp garam masala
- 10 g fresh coriander, chopped
- 1 tbsp organic peanut oil
- finely chopped fresh coriander
- Place the gram flour, rice flour, baking powder and salt in a bowl and add 250 ml of fresh water. Whisk into a smooth batter.
- Peel and grate the potatoes. Wrap the grated potato in a clean tea towel and squeeze firmly to remove excess moisture, then tip the potato into the gram flour mixture. Add the sliced onion, chilli, mint leaves and turmeric and stir to combine. Set to one side.
- For the chickpea and tomato sauce, place the red chillies and garlic into a blender and process until you have a rough paste. Pour one tablespoonful of peanut oil into a deep pan and place the pan over a high heat. As soon as the oil is hot, add the cumin seeds and mustard seeds. They will immediately start to sizzle. After 30 seconds, carefully add the chilli and garlic paste. Stir vigorously for 30 seconds then add the chopped tomato along with the sea salt and 250 ml fresh water. Stir to combine all the ingredients. Bring to a simmer, then add the chickpeas. Reduce the heat to keep the sauce at a gentle simmer. Place a lid over the pan and cook for a further 10 minutes, stirring every so often. Remove from the heat and stir in the garam masala and the chopped coriander.
- Pour groundnut oil into a deep pan to a depth of around 5 cm. Heat the oil over a high heat until a cube of bread dropped carefully into the pan browns within 30 seconds. Carefully lower tablespoonfuls of the pakora mixture into the hot oil. Do not crowd the pan as this will lower the temperature, so cook the pakora in small batches. Once they are crisp and golden all over, remove the pakora from the hot oil with a slotted spoon. Drain on kitchen paper. Meanwhile, gently reheat the chickpea and tomato sauce.
- To serve, place a generous helping of the chickpea and tomato sauce on each plate and top with a few of the potato and mint pakora. Scatter with a little chopped coriander.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen