We belong to a CSA (community supported agriculture) and each week we get a large delivery of vegetables from our farm share. I'm always trying to think of new way to eat up our bounty of produce. Pakoras are a great way to eat your veggies and they are always a hit. I've taken them to lots of parties and people always ask me for the recipe. The great thing about them is that the basic recipe can be adapted to use up any vegetables on hand. This time around I used chopped turnips, turnip greens and onions. I steamed the greens to make sure they got cooked through. I have made them before with cabbage, cauliflower, carrots, kale, etc. Cherries are bountiful these days and it fits our theme of seasonal food. We've had lots of mango chutneys at Indian restaurants, and decided to adapt it for cherries.
I recommend making the Cherry Chutney ahead to give the flavors a chance to mingle. The pakoras are great made right before serving, but they can also be reheated in a dry skillet. —City Share
cloves of garlic, minced
mixed vegetables, chopped
small red onion, finely chopped
apple cider vinegar
ginger, peeled and minced
jalapeño, rib and seeds removed, minced
In This Recipe
Mix the chickpea flour, salt, turmeric, chili powder, garam masala and garlic.
Add the water and mix well. Mix in the vegetables.
In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat. Working in small batches, fry the mixture, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining mixture.
Simmer the cherries and sugar until the cherries begin to break up (5-10 minutes).
Mix in the rest of the ingredients and refrigerate for several hours before serving.
If you want it to be chunkier, drain off some of the liquid.