Best 2 Spicy Corn Pakoras With Mango Tamarind Chutney Recipes
Tantalize your taste buds with a culinary journey to India, where flavors dance and spices ignite the senses. Our star dish, Spicy Corn Pakoras, is a symphony of crispy fritters made from fresh corn kernels, coated in a flavorful batter, and fried to golden perfection. These pakoras are a delightful appetizer or snack, perfect for any occasion.
Accompanying these delectable pakoras is a refreshing and tangy Mango Tamarind Chutney, a harmonious blend of sweet mangoes, tangy tamarind, and aromatic spices. This chutney adds a burst of flavor to the crispy pakoras, creating a tantalizing contrast that will leave you craving more.
For those seeking a spicy kick, the Green Chili Chutney is a fiery delight made with fresh green chilies, tangy tomatoes, and aromatic spices. This chutney is sure to set your taste buds ablaze, adding a thrilling dimension to the pakoras.
And for those who prefer a milder option, the Sweet Tamarind Chutney is a delectable combination of tamarind, jaggery, and aromatic spices. Its sweet and tangy flavors complement the pakoras perfectly, offering a harmonious balance of flavors.
Prepare to embark on a culinary adventure with our Spicy Corn Pakoras, accompanied by a trio of chutneys that will tantalize your taste buds and leave you yearning for more.
SPICY CORN PAKORAS WITH MANGO-TAMARIND CHUTNEY
Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour - along with fresh corn. A ridiculously flavorful chutney, which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the supermarket would certainly work in a pinch.
Provided by David Tanis
Categories appetizer, side dish
Time 1h
Yield 16-18 pieces (about 4-6 servings)
Number Of Ingredients 18
Steps:
- In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
- In a food processor, grind corn kernels to a rough purée. Add purée to flour mixture and stir well to make a stiff batter.
- Put ghee in a small pan over medium-high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger, and stir well. (Batter may be prepared several hours in advance.)
- Pour vegetable oil into a cast-iron skillet to a depth of 1 inch. Heat on medium-high until oil looks wavy. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary. Adjust the heat so pakoras brown gently on one side, about 2 minutes. Turn pakoras and brown on other side, about 2 minutes more. Remove with a slotted spoon or spatula and blot on paper towels. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 336 milligrams, Sugar 3 grams, TransFat 0 grams
MANGO-TAMARIND CHUTNEY
This chutney is sweet, hot and a little sour. You could use green mango in place of the ripe mango. Try this chutney with these spicy corn pakoras.
Provided by David Tanis
Categories easy, quick, condiments
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water. Stir well and let soak for 10 to 15 minutes. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice. This should yield 1/2 cup tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
- Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine. (Chutney may be prepared several hours in advance.) Just before serving, add mint and cilantro, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 250 milligrams, Sugar 48 grams
Tips:
- For a crispy coating, use a combination of chickpea flour and rice flour. Chickpea flour gives the pakoras a nice golden color, while rice flour helps to make them crispy.
- Be sure to use fresh corn kernels. Frozen corn can be used in a pinch, but fresh corn will give the pakoras a much better flavor.
- Don't overcrowd the pan when frying the pakoras. This will cause them to steam instead of fry, and they will not be as crispy.
- Serve the pakoras hot with the mango tamarind chutney. The chutney's sweet and tangy flavor pairs perfectly with the spicy pakoras.
Conclusion:
Spicy corn pakoras with mango tamarind chutney is a delicious and easy-to-make appetizer or snack. The pakoras are crispy on the outside and soft and flavorful on the inside, and the chutney is the perfect complement with its sweet and tangy flavor. This recipe is sure to be a hit at your next party or gathering.
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