India x Italy
Pakora fritto misto
A monsoon pakora plate with Italian seaside manners: lemon wedges, fried sage and a cold batter.
40 minTime
19 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original443kcalsame
19 gproteinsame
6 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pat the prawns and vegetables completely dry and season lightly with salt.
- 2At room temperature, mix the mayonnaise, mint, garlic and lemon juice into an aioli. Chill.
- 3Heat the oil in a kadai on medium high heat to about 180°C, when a drop of batter rises at once with lively bubbles.
- 4Just before frying, whisk besan, rice flour, ajwain, chilli, turmeric and a pinch of salt with the ice cold soda water into a thin batter.
- 5Dip and fry in small batches in hot oil at about 175°C for 2 to 3 minutes, turning once. Prawns are done when pink and opaque. Drain on a rack.
- 6At the end, fry the curry leaves and sage in the hot oil on medium high heat for 10 seconds. Scatter everything with chaat masala.
Serve it like this
Pile the fritters high in a paper lined cone or bowl, tuck in the fried curry leaves and sage, and set the mint aioli and lemon wedges alongside.
