Breadcrumb Pakoras With Indian Green Chutney
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Crispy, spiced breadcrumb fritters served with a fresh coconut-coriander chutney. Perfect as a snack or appetizer.
Ingredients
- 2 large handfuls of freshly made breadcrumbs
- 1 egg beaten
- 1 tbsp plain/all-purpose flour
- 0.5 onion finely diced
- 1 small handful of coriander/cilantro (leaves and stalks) chopped
- curry leaves
- 1 small green chilli chopped
- 1 tsp baking powder
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1 large pinch of salt
- black pepper a good grind
- vegetable oil for deep-frying
- 1 large handful of coriander/cilantro
- 3 8/15 oz fresh coconut grated
- 1 piece of fresh root ginger
- 1 small green chilli
- curry leaves
- 1/2 tsp mustard seeds
- lemon juice a squeeze
- 1 pinch of salt
- sugar
Nutrition (per serving, estimated)
Estimated based off 16 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 526 mg
- Iron: 9.53 mg
- Magnesium: 153 mg
- Phosphorus: 536 mg
- Potassium: 1707 mg
- Zinc: 3.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 large handfuls of freshly made breadcrumbs
- 1 tbsp plain/all-purpose flour
- curry leaves
- 1 tsp baking powder
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1 large pinch of salt
- 1 large handful of coriander/cilantro
- 1 piece of fresh root ginger
- 1 small green chilli
- curry leaves
- 1/2 tsp mustard seeds
- 1 pinch of salt
- sugar
Prepare
- Beat 1 egg
- 0.5 onion, finely diced
- Chop 1 small handful of coriander/cilantro (leaves and stalks)
- Chop 1 small green chilli
- black pepper, a good grind
- vegetable oil, for deep-frying
- Grate 3 8/15 oz fresh coconut
- lemon juice, a squeeze
Let's Cook
-
Step 1.
To make the chutney, blitz together the coriander, coconut, ginger, and green chilli in a food processor to a smoothish paste. Dry-fry the curry leaves and mustard seeds in a frying pan for a couple of minutes until fragrant, then stir them into the chutney along with lemon juice, salt, and sugar to taste. If the chutney is too firm, add a splash of water to reach desired consistency. Set aside.
-
Step 2.
In a bowl, mix together the breadcrumbs, beaten egg, flour, diced onion, chopped coriander, curry leaves, green chilli (if using), baking powder, cumin seeds, mustard seeds, turmeric, salt, and black pepper until combined and you can form the mixture into balls. If too dry, add water little by little until shapeable; if too wet, add a little more flour.
-
Step 3.
Heat vegetable oil in a deep, heavy pan to 180–190°C (350–375°F).
-
Step 4.
Form the mixture into balls about the size of a small chicken's egg. Carefully lower a few into the hot oil without overcrowding the pan. Fry for about 5 minutes until golden brown, moving them around for even cooking. Remove with a slotted spoon and drain on paper towels. Repeat with remaining pakoras. Serve with the green chutney on the side.