Tofu Pakoras Served With A Coriander And Green Apple Chutney

Pakoras Tofu Preparation

350g-400g tofu sliced 4cm x 3cm generous pinch of black salt

½ tsp (2.5ml) garam masala (add more if needed)

1 tsp (5ml) medium/hot curry powder (add more if needed)

Sprinkle the above ingredients on all sides of the cut tofu. Leave to marinate while you prepare the batter.

Pakora Batter

1 cup (250ml) besan (channa) flour 1 tsp (5ml) tsp turmeric powder

1 tsp (5ml) mixed masala

1 tbsp (15ml) arrow root powder 1 tsp (5ml) dhania/jeera powder ½ tsp (2.5ml) salt

1 tsp (5ml) baking powder

¼ tsp nigella seeds

1 chilli finely sliced

¼ cup finely sliced fresh coriander leaves

2/3 cup cold water (add as required) oil for deep frying

Mix all the above ingredients in a bowl. Add the water a little at a time. You want the batter to be slightly thick but pourable.

Heat the oil in a deep pan or pot. The oil should be medium hot.

Gently dip the tofu into the batter, then carefully drop one at a time into the heated oil. Once they begin to float – turn them over from time to time. Fry for 5 minutes or until crispy and cooked. Drain on a paper towel.

Coriander And Green Apple Chutney

Handful of fresh coriander leaves 1 small green apple – washed peeled and sliced

¼ cup fresh mint leaves

1 tbsp (15ml) lemon juice

¼ - ½ tsp salt (adjust to your preference) ¼ tsp mango powder

1 green chilli roughly chopped

1 small clove garlic

100ml water (add more if necessary)

Add all chutney ingredients to a blender – blend until smooth. Remove and serve in a bowl.

Test taste for salt and adjust accordingly

Serve as a dip for Pakoras Preparation: 10-15 minutes

Cooking time: 15-20 minutes