Vegetable Pakoras With Mint And Cilantro Chutney

• 1 cup besan (chickpea flour)
• 2 teaspoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon curry
• 1/2 teaspoon garam masala
• 1 teaspoon salt
• 1/2 cup water
• 1 -2 serrano pepper
• 1 sweet potato
• 2 cups cauliflower florets
• 1/2 head cabbage, cored and shredded
• 1 large brown onion
• oil (for frying)
• For the Chutney
• 1 cup mint leaf (packed)
• 1 cup cilantro leaf (packed)
• 2 teaspoons vinegar
• 1 teaspoon sugar
• 1 tablespoon oil
• sweet and sour sauce, for drizzle

1. Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy). Set aside to rest in a warm place.
2. Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying). Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
3. In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees. Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
4. For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.

vegetable oil, cumin, curry, garam masala, salt, water, serrano pepper, sweet potato, cauliflower florets, cabbage, brown onion, oil, chutney, mint leaf, cilantro leaf, vinegar, sugar, oil, sweet

Taken from www.food.com/recipe/vegetable-pakoras-with-mint-and-cilantro-chutney-437740 (may not work)