Hot Pepper Pakoras (pepperoni in a coat of dough) with mango chutney

Name: Hot Pepper Pakoras (pepperoni in a coat of dough) with mango chutney
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 large mango (about 500 g); 2 red onions; 1 piece(s) (approx. 30 g) Ginger; 3 TABLESPOONS Olive oil; 1 TABLESPOON White wine vinegar; 400 g mild peppers (see tip); 50 g Chickpea flour; 1/4 TEASPOON turmeric, cayenne pepper and cumin; 7-10 Tbsp Salt; 150 g Whole milk yoghurt; 2 l oil for frying

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 large mango (about 500 g)
2 red onions
1 piece(s) (approx. 30 g) Ginger
3 TABLESPOONS Olive oil
1 TABLESPOON White wine vinegar
400 g mild peppers (see tip)
50 g Chickpea flour
1/4 TEASPOON turmeric, cayenne pepper and cumin
7-10 Tbsp Salt
150 g Whole milk yoghurt
2 l oil for frying

Directions

1
For the chutney mango peel. Cut the flesh first from the stone and then into fine cubes. Peel and finely dice the onions. Peel ginger and grate finely. Heat olive oil in a pot.
2
Brown the onions and ginger in it. Deglaze with vinegar. Stir in mango, simmer for about 2 minutes. Let it cool down.
3
For the pakoras, wash the peppers and pat them dry well. Mix flour, spices and 1⁄4 tsp. salt. Mix yoghurt and 9 tablespoons of water. Stir in spiced flour. Preheat the oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see
4
manufacturer). Pull the pepperoni through the dough in portions and deep-fry in hot oil (be careful, it splashes!) until golden brown. Take out and let drip off on kitchen paper. Keep warm in the oven until they are all fried.
5
Serve with chutney.