Tofu Pakoras served with a Coriander & Green Apple chutney

Preparation:   10 – 15 minutes      Cooking Time:  15 – 20 minutes

Ingredients

Pakoras

Tofu Preparation

• 350g – 400g tofu sliced 4cm x 3 cm
• Generous pinch of black salt
• ½ tsp (2.5ml) garam masala (add more if needed)
• 1 tsp (5ml) med/hot curry powder (add more if needed)
• Sprinkle the above ingredients on all sides of the cut tofu.
• Leave to marinate while you prepare the batter.

Pakora Batter

• 1 cup (250ml) besan (channa) flour
• 1 tsp (5ml) tsp turmeric powder
• 1 tsp (5ml) mixed masala
• 1 tbsp (15ml) arrow root powder
• 1 tsp (5ml) dhania/Jeera powder
• ½ tsp (2.5ml) salt
• 1 tsp (5ml) baking powder
• ¼ tsp nigella seeds
• 1 chilli finely sliced
• ¼ cup finely sliced fresh coriander leaves
• 2/3 cup cold water (add as required)
• Oil for deep frying

• This is how 😊 
  Mix all the above ingredients in a bowl.  Add the water a little at a time.  You want the batter to be slightly thick but pourable. 
• Heat the oil in a deep pan or pot.  The oil should be medium hot.  
• Gently dip the tofu into the batter then carefully drop one at a time into the heated oil.  Once they begin to float – turn them over from time to time.  Fry for 5 minutes or until crispy and cooked.  Drain on a paper towel. 

Coriander & Green Apple Chutney 

• Handful of fresh Coriander leaves
• 1 small green apple – washed peeled and sliced
• ¼ cup fresh mint leaves
• 1 tbsp (15ml) lemon juice
• ¼ – ½ tsp salt (adjust to your preference)
• ¼ tsp mango powder
• 1 green chilli roughly chopped
• 1 small clove garlic
• 100ml water (add more if necessary)

1. Add all chutney ingredients to a blender – blend until smooth.  Remove and serve in a bowl. 
2. Test taste for salt and adjust accordingly
3. Serve as a dip for Pakoras