Mambo Sprouts

Pakora and Cranberry Orange Chutney

Courtesy of the National Foundation for Celiac Awareness.

From Globally Gluten-Free, by NFCA Director of Education Nancy Baker.

This is the recipe for traditional Indian deep fry. A traditional pakora is often made of cauliflower and is served with chutney. Children love it.

Ingredients:

Pakora:

• 1/2 cups of garbanzo bean flour (chickpea or gram)
• 2 tsp. of oil
• 2 tsp. of salt
• 1 cup water
• 1 to 3 hot green chiles, scraped & minced
• 1/4 tsp. of ginger
• 1/2 tsp. of cumin
• 1/2 tsp. of cilantro
• 1/3 tsp. of baking powder
• Oil for deep frying
• Cauliflower to make 30 or 35 medium florets (or others vegetables: carrot, onion, mushroom, zucchini, potato rounds)

Chutney:

• 2 Tbsp. oil
• 1/2 medium sized red onion, chopped
• 2 cloves pressed garlic
• 2 Tbsp. peeled and chopped ginger
• 12-oz. bag of cranberries (dried)
• 15-oz. can mandarin oranges, drained
• 1 cup of packed light-brown sugar
• 1/3 cup of red-wine vinegar
• 1/2 tsp. of salt
• 1/2 tsp. of chile pepper
• 1 cinnamon stick
• Zest and juice of one lemon

Directions:

Pakora:

1. Combine chickpea flour, salt, oil, spices, and water.
2. Mix until smooth and the consistency of heavy cream.
3. Set aside for 15 minutes then whisk and check for consistency – too thin and it will spatter, too thick and it will be too doughy.
4. Adjust with a little more flour or a little more water if necessary.
5. Finally, add the baking powder.
6. Coat florets with batter and carefully lower into hot oil.
7. Fry until golden brown, turning to fry evenly.
8. Carefully remove with slotted spoon and place on paper towels to drain.

Chutney:

1. Heat oil over medium high heat. Add onion, garlic, and ginger.
2. Cook for 2 minutes until softened. Add cranberries, oranges, sugar, vinegar, chili, and cinnamon stick.
3. Cook for about 13 minutes, stirring occasionally until cranberries are softened.
4. Break up with back of a wooden spoon, or the quick insertion of an immersion blender.
5. Remove from heat, stir in lemon juice and zest. Cool. Remove cinnamon stick.
6. Cover and chill. Keep refrigerated up to 2 weeks. This can be served with the Pakora above or pork or chicken.

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