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Sweet Potato Pakoras with Mint Chutney

Method

Step One
For the chutney, blend all ingredients until combined and place in the fridge.

Step Two
Over medium to high heat, dry-fry all whole and ground spices until fragrant (about 3-5 minutes).

Step Three
Combine all pakora ingredients in a large bowl with spices. Add more besan or milk if needed, but be sure to keep the mix more dry than wet for easy handling when frying.

Step Four
Pour about 2 inches deep of vegetable oil in a saucepan and turn up to almost highest temperature. Drop a small piece of mixture into the oil to test if it is ready. It should start frying straight away if it is hot enough.

Step Five
Using a large spoon, scoop big heaps of mixture into the oil, about 3-4 at a time. Carefully roll them over after a couple of minutes for even cooking. Remove when deep golden brown.

Recipe & Photography by Jade Walker

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