Ingredients

• KEBABS
• 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

Instructions

1. KEBABS: Slide vegetables on wooden skewers to make kebabs.
2. Sift the chickpea flour into a bowl. Add the spices, salt, black sesame seeds and stir well to combine.
3. 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.
4. Add vegetable oil to the batter mixture and mix well to coat the vegetable kebabs.
5. Heat the oil in a deep heavy-based frying pan.
6. 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.
7. Finally, transfer it to a serving plate and serve hot with any sauce or chutney of your choice. Enjoy!
8. 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.
9. Serve portions of the chutney in small dishes as an accompaniment to a meal.

https://www.thefoodie.info/vegetable-pakoras-kebabs-with-mango-chutney/