Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Pakora
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 1 green chillichopped
- thumb-sized piece gingerroughly chopped
- 1 tomatoroughly chopped
- 200g gram flour
- 1 ½ tsp chilli powder
- 1 ½ tsp garam masala
- 1 ½ tsp ground coriander
- 2 medium potatoespeeled, halved and thinly sliced, then halved into quarter moons
- ½ auberginethinly sliced, then halved into quarter moons
- ½ cauliflowercut into florets
- 1 large onionfinely sliced
- ½ lemonjuiced
- vegetable oilfor frying
- chutneyto serve
Nutrition: per serving
- kcal309
- fat13g
- saturates1g
- carbs35g
- sugars6g
- fibre7g
- protein11g
- salt0.1g
Method
step 1
Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
step 2
Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables – they should be well coated, but not swimming in it.
step 3
Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
step 4
Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
step 5
Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn’t hold together. Repeat, frying the remaining mixture in batches.
step 6
Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.
