Cilantro Chutney/Salsa & Pakoras

Cilantro Chutney/Salsa & Pakoras

Printable recipe for Cilantro Chutney/Salsa and Pakoras provided by Meenakshi Argarwal & Cooks Corner, Green Bay.


Meenakshi Argarwal

Serves 4-5


1 bunch cilantro                                                       1 medium tomato

2 hot peppers                                                            1 tsp cumin seed

1 tsp black salt                                                          1 tsp garam masala powder

1 inch piece of fresh ginger                                   2 Tbs lemon juice

salt to taste                                                                water


Place all ingredients in a food processor. Add a little water at a time and grind to a really fine pâté. Remove and pour into bowl for serving. Can be stored in refrigerator for up to a week in an air-tight container.


vegetable oil, for frying                              

1 medium potato (peeled & cut into 1cm cubes)           

1 medium yellow or red onion (peeled & finely chopped)

1 cup chopped cabbage                            

1 cup chopped cauliflower

1 cup chopped fresh spinach

1/2 cup finely chopped cilantro    

1 finely chopped hot green pepper

2 tsp garam masala powder

1 tsp red pepper powder (optional)

salt to taste

1/4 cup rice flour

3-4 cups gram flour

1/4 cup water


Mix potato, onion, cabbage, cauliflower, spinach and hot pepper in a big bowl. Add garam masala, red pepper powder and salt. Then add rice and gram flour. Slowly pour water into the ingredients and mix until blended into a thick paste. When oil is hot enough, carefully drop a scoop of mixture into the oil using hands or a spoon. Deep fry until a golden brown. Strain on a paper towel. Serve hot with cilantro salsa/chutney or ketchup. Garnish with cilantro


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