Sweet Potato Pakoras
40 Min
Intermediate
We love Pakoras in the Maggi kitchen - well in fact anything that we can dip into our Indian Chilli Sauces. This one is designed for our Maggi Masala Chilli Sauce but you can use any one you like best. This easy recipe uses grated sweet potato and spinach but use whatever veg you have available!
Ingredients
4
ingredient_quantity
recipe ingredient
4
tablespoons
Maggi Masala Chilli Sauce
100
g
Gram Flour
100
g
Sweet Potato
1
Medium
Red onion
1
teaspoon
Salt
2
teaspoons
ground coriander
1
teaspoon
ground cumin
1
teaspoon
chilli flakes
0.5
teaspoon
Black Pepper
0.5
teaspoon
Baking Powder
80
g
frozen spinach
5
tablespoons
Vegetable Oil
30
g
coriander leaves
30
g
Fresh Mint
3
tablespoons
Low Fat Yogurt
0.5
lemon, juiced
1
small
Green Hot Chili Pepper
0.5
teaspoon
Sugar
15
g
Root Ginger
.
Nutrition Value
Carbohydrate
34.02 g
Energy
337.13 kcal
Fat
19.61 g
Fibre
6.35 g
Protein
8.5 g
of which: saturates
2.11 g
Sodium
855.78 mg
Information per serving
Instructions
40 Minutes
-
Mix the dry ingredients
2 MinPut the gram flour, salt, dry spices and baking powder into a large bowl. -
Prep the veg
5 MinPeel the sweet potato. Use a box grater to grate the potato coarsely. Add this to the bowl with the dry ingredients. Peel and chop the onion and add to the bowl. -
Defrost the spinach
5 MinGently defrost the spinach in a microwave, keeping any water that comes out of the spinach. Add to this to the bowl. Tip - use fresh spinach if you prefer just wash first then pour boiling water over to wilt the spinach before mixing through as per step 4. -
Mix everything!
13 MinUsing clean hands bring the mixture together - you may need to add a tablespoon of water - but try not to add too much or it will make the mixture heavy. Once it is fully combined leave to rest for 10 minutes. -
Deep fry
15 MinFill a saucepan with 3 inches of vegetable or sunflower oil and bring up to frying temperature (180˚C or when a small piece of white bread browns in about 30 seconds). Take care never to leave the oil heating without your attention! Drop small spoonfuls carefully into the oil, turning them over to cook on both sides for a minute or two until golden brown and cooked through. Leave to drain on some kitchen paper while you continue cooking the rest of the mixture. -
Tuck in!
1 MinTo make the green chutney simply blend the yogurt, fresh herbs, lemon juice, chilli, sugar and grated root ginger (adding a tablespoon of water if needed to loosen the mixture) in a small food processor until you have a smooth green dipping sauce. Serve the warm pakoras with the green chutney and Maggi Masala Chilli Sauce.
