These vegetable fritters are simple and delicious. A food processor makes the shredding quick. If you can't find chickpea flour (also know as Channa flour, Gram flour, or Garbonzo flour) at your grocery store, it is available at Bulk Barn or at the Indian Groceries on Robie in Halifax.
4 Cups shredded veggies (equal parts potato, carrot, onion, & zucchini)
2 Cups Chickpea flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons curry powder
1/4 to 1/2 Cup water
These fritters can be either deep fried or fried in a pan with 1/2 inch of oil. To deep fry, form into 1.5 inch balls balls...to pan fry, form into 2 inch flatter patties. Either way, preheat the oil to 350 degrees F before mixing batter.
Mix the veggies, chickpea flour, salt, baking powder, and curry powder in a bowl. Slowly, add enough water to form a thick batter.
Form the batter into balls or patties and fry until deep golden brown (about 5 minutes in deep fryer or 2 to 3 minutes per side in pan). Drain on paper towel. Serve hot with Mango Chutney.
A sweet accompaniment to the savoury Pakaras, this chutney is super easy and unbelievably tasty. You can use fresh or frozen mango, depending upon what is available. Store leftover chutney in the fridge.
2 Cups diced mango
1/2 Cup diced onion
1/3 Cup currants or raisins
1/2 Cup brown sugar, packed
3 Tablespoons lemon juice
1 Tablespoon finely grated fresh ginger
1 Teaspoon ground cumin
1/2 Teaspoon ground cinnamon
1/2 Teaspoon salt
zest and juice of 1 orange
3 Tablespoons finely chopped fresh mint
Combine all ingredients (except the mint) into a saucepan and simmer over med-low heat until onions are tender, and liquid has evaporated. Remove from heat and stir in mint. Chill to serve.