green machine.

I made these pakoras a few weeks back and thought they were the shit. Until I made these pakoras tonight.


guarajat-style cabbage pakoras.

1/2 cup grated coconut
1 cup chick-pea flour
1 cup hot water

2 cups firmly packed finely chopped or shredded green cabbage
1 cup sauteed onion, chopped

1 tsp fresh grated ginger
2 tbsp "tandoori spice" (I explain later, but this is primarily paprika, cumin, coriander and garam masala)
1 tsp salt
3 tbsp peanut oil
1 tsp sesame seeds

Sift your cup of besan into a bowl. Add coconut. Add the hot water in stages to the besan and coconut mixture, whisking after each addition to avoid lumps. Add cabbage, onion, ginger, and spices and stir to fully coat the vegetables with the batter. At this point the batter can be left along for a really long time. I think my last batch waited 3 days for me to cook it. Heat oil in a skillet and fry patties for 2-3 minutes per side, flattening them with a spatula (you need to make sure the besan is cooking). Serve with chutneys. Makes 8-10 pakoras.


mint-cilantro chutney.

The proportions in this recipe really depend on the quality/taste of your fresh herbs. I find that using a little more cilantro than mint seems to work, but only if your cilantro tastes good (duh!). Also, I've had varying degrees of success with different yogurts, my favorite so far is Turkish or Greek. Lastly? This recipe tastes better 3 or 4 hours after you make it, but it will start to look kind of gross and crusty. Just clean off the sides of the container with a rubber spatula and give it a good stir.

250 gr yoghurt
1 cup fresh mint leaves (no stems)
1.5 cups fresh cilantro leaves (stems OK)
1/2 fresh green chile
a little salt
1/2 tsp sugar if needed
10-20 nigella seeds if you're feeling Indian (optional)

Blend. Adjust salt/sugar. Makes a little more than 1 cup.


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