These mixed vegetable pakoras (delicious spiced Indian chickpea fries) on skewers are flavorful, easy to make, and ready in 30 minutes! They taste best when served warm along with Mango Chutney dipping sauce.
- Mix vegetables cut into chunks (cauliflower, zucchini, eggplant…)
- 1 ½ cups chickpea flour
- ½ tsp baking soda + 1 Tbsp lemon juice
- ¼ tsp cayenne pepper
- ½ tsp turmeric
- 1 tsp garam masala or ¼ tsp each ground cardamom, cumin, cinnamon and cloves
- 2 tsp ground coriander
- 2 tsp black sesame seeds
- 1 – 1 1/2 tsp salt
- 2 tsp vegetable oil
- 9 Tbsp (135 ml) cold water, or as needed
- MANGO CHUTNEY
- 1 large green mango / 1 cup canned mango pulp
- 1 fresh chilli
- ½ tsp grated fresh ginger
- 1 tsp salt
- 1 tsp sugar (optional)
- 2 Tbsp fresh mint leaves
- KEBABS: Slide vegetables on wooden skewers to make kebabs.
- Sift the chickpea flour into a bowl. Add the spices, salt, black sesame seeds and stir well to combine.
- Add the baking soda and lemon juice over it, to get the reaction. Then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon.
- Add vegetable oil to the batter mixture and mix well to coat the vegetable kebabs.
- Heat the oil in a deep heavy-based frying pan.
- When the oil is hot, carefully lower the kebabs and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately.
- Finally, transfer it to a serving plate and serve hot with any sauce or chutney of your choice. Enjoy!
- MANGO CHUTNEY: Peel the mango, cut the flesh off in strips, and scrape the rest off the seed. Chop the flesh. Then grind it with all the other ingredients in an electric blender. (or in a mortar) to form a thick pulp.
- Serve portions of the chutney in small dishes as an accompaniment to a meal.
Vegan / Vegetarian Chef in Govinda’s Tenerife restaurant
I am vegetarian for many years, since I was 15 and I started discover all the things about cooking. I learned from good books of vedic cooking (from Adiraja dasa, Kurma dasa and Yamuna devi) and great teachers. My first teacher was my mother – watching her cook since I was a kid, made me want to try out. In general I thought cooking is complicated and never expect I would ever do it seriously. But as 18 years old, I stared to live alone and make my steps. Since I started to cook for Krishna, I grow and develop my skills in vegetarian, vegan and raw cooking. I let my creativity flow because I just wanna eat nicely – vegetarian and vegan food.
I am a chef in Govinda’s restaurant in Playa de las Américas, Tenerife. We do special way of cooking and we follow special rules to make it happen. For example; we don’t try food during cooking, we can only try the food after offering it. This is something that brings excitement.