Fried vegetables in a coat of batter - Hot-Pepper-Pakora

Name: Fried vegetables in a coat of batter - Hot-Pepper-Pakora
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Mango (ca. 500 g); 2 red onions; 25 g Ginger Tuber; 1/2 chili pepper; 50 ml Olive oil; 1 TEASPOON light balsamic vinegar; 7-10 Tbsp Salt; 400 g mild mixed peperonis (red and green); 50 g Chickpea flour; 1/4 TEASPOON Turmeric; 1/4 TEASPOON Cayenne pepper; 1/4 TEASPOON ground cumin; 150 g Whole milk yoghurt; 2 l Frying oil

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Mango (ca. 500 g)
2 red onions
25 g Ginger Tuber
1/2 chili pepper
50 ml Olive oil
1 TEASPOON light balsamic vinegar
7-10 Tbsp Salt
400 g mild mixed peperonis (red and green)
50 g Chickpea flour
1/4 TEASPOON Turmeric
1/4 TEASPOON Cayenne pepper
1/4 TEASPOON ground cumin
150 g Whole milk yoghurt
2 l Frying oil

Directions

1
Cut the mango off the stone. Peel the flesh and dice finely. Peel and finely dice the onions. Peel ginger and grate finely. Wash the chilli and cut lengthwise.
2
Remove seeds and chop the pod finely. Heat the oil in a pot. Fry the onions, ginger and chilli in it. Add mango and vinegar, simmer for about 1 minute and season with salt. Remove from the heat and let it cool down
3
Wash the peperonis and rub dry. Mix flour, spices and 1/4 teaspoon salt. Mix yoghurt and 9 tablespoons of water. Stir the flour mixture into the yoghurt. Dip the chilli peppers in the dough in portions and deep-fry in hot oil (175° C) until golden brown. Take out, drain on kitchen paper and keep warm. Arrange the fried chillies on a plate and add the mango chutney