India x Japan

Pakora tempura with tamarind ponzu

Name: Pakora tempura with tamarind ponzu
Total time: 35 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 small in 3 mm slices sweet potato; 1 large in thick rings onion; 12 large leaves spinach; 4 large slit green chilli; 1/2 cup besan (chickpea flour, gram flour); 1/3 cup rice flour; 2 tbsp cornflour (cornstarch); 1/4 tsp ajwain (carom seeds); 1/2 tsp kashmiri chilli powder; 3/4 cup ice cold soda water (club soda); Cooking oil (vegetable oil), for deep frying, about 90 g absorbed; a small piece tamarind; 2 tbsp soy sauce; 1 tbsp lemon juice; 2 tsp jaggery; 1 tsp grated ginger; 1 small finely grated radish (daikon radish, mooli); 1/2 tsp chaat masala; Salt, to taste

Rainy day pakoras with a lighter, lacier coat and a dip with tamarind manners.

35 minTime

6 gProtein each

mediumSpice

Pakora goes lacy2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

413kcalsame

6 gproteinsame

5 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sweet potato1 small, in 3 mm slices

Onion1 large, in thick rings

Spinach12 large leaves

Green chilli4 large, slit

Besan (chickpea flour, gram flour)½ cup

Rice flour⅓ cup

Cornflour (cornstarch)2 tbsp

Ajwain (carom seeds)¼ tsp

Kashmiri chilli powder½ tsp

Soda water (club soda)¾ cup, ice cold

Cooking oil (vegetable oil)for deep frying, about 90 g absorbed

Tamarinda small piece

Soy sauce2 tbsp

Lemon juice1 tbsp

Jaggery2 tsp

Ginger1 tsp, grated

Radish (daikon radish, mooli)1 small, finely grated

Chaat masala½ tsp

Saltto taste

Method

6 steps

1Soak the tamarind in 1/4 cup hot water for 10 minutes. Squeeze, strain and mix with the soy, lemon, jaggery and ginger.
2Pat the vegetables completely dry. Squeeze the grated radish lightly.
3Heat the oil to 180°C on medium high heat.
4Whisk the besan, rice flour, cornflour, ajwain, chilli and salt. Just before frying, stir in the ice cold soda water with a few strokes. Leave it lumpy.
5Dip the vegetables and fry in small batches in oil at 175°C for 2 to 3 minutes until pale gold and crisp. Drain on a rack and sprinkle with chaat masala.
6Serve at once with the ponzu and a small mound of grated radish to stir into it.

Serve it like this

Lean the pieces against each other on folded paper in a shallow basket. Put the ponzu in a small bowl with grated radish heaped on one side and a lemon wedge alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India x Japan

Pakora tempura with tamarind ponzu

Rainy day pakoras with a lighter, lacier coat and a dip with tamarind manners.

35 minTime

6 gProtein each

mediumSpice

Pakora goes lacy2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

413kcalsame

6 gproteinsame

5 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sweet potato1 small, in 3 mm slices

Onion1 large, in thick rings

Spinach12 large leaves

Green chilli4 large, slit

Besan (chickpea flour, gram flour)½ cup

Rice flour⅓ cup

Cornflour (cornstarch)2 tbsp

Ajwain (carom seeds)¼ tsp

Kashmiri chilli powder½ tsp

Soda water (club soda)¾ cup, ice cold

Cooking oil (vegetable oil)for deep frying, about 90 g absorbed

Tamarinda small piece

Soy sauce2 tbsp

Lemon juice1 tbsp

Jaggery2 tsp

Ginger1 tsp, grated

Radish (daikon radish, mooli)1 small, finely grated

Chaat masala½ tsp

Saltto taste

Method

6 steps

1Soak the tamarind in 1/4 cup hot water for 10 minutes. Squeeze, strain and mix with the soy, lemon, jaggery and ginger.
2Pat the vegetables completely dry. Squeeze the grated radish lightly.
3Heat the oil to 180°C on medium high heat.
4Whisk the besan, rice flour, cornflour, ajwain, chilli and salt. Just before frying, stir in the ice cold soda water with a few strokes. Leave it lumpy.
5Dip the vegetables and fry in small batches in oil at 175°C for 2 to 3 minutes until pale gold and crisp. Drain on a rack and sprinkle with chaat masala.
6Serve at once with the ponzu and a small mound of grated radish to stir into it.

Serve it like this

Lean the pieces against each other on folded paper in a shallow basket. Put the ponzu in a small bowl with grated radish heaped on one side and a lemon wedge alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pakora tempura with tamarind ponzu

Make it your way

Ingredients

Method

Pakora tempura with tamarind ponzu

Make it your way

Ingredients

Method

Make it a meal