Mushroom Pakoras with Mint-Cilantro Dip
Prep Time: 10 minutes | Cooking Time: 20 minutes | Serves: 4 to 6
Ingredients
Mint-Cilantro Dip
3/4 cup roughly chopped cilantro
1/4 cup roughly chopped fresh mint
1/4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon honey
1/8 teaspoon cayenne
generous pinch fine sea salt
Mushroom Pakoras
3 cups vegetable oil, divided
8 to 10 white button mushrooms, about 2 inches wide
1 cup chickpea flour (also called gram flour or besan)
1 tablespoon cumin seeds
1/2 teaspoon fine sea salt
1/8 teaspoon cayenne
1 clove garlic, crushed
1 cup club soda
Method
Mint-Cilantro Dip
Place all the dip ingredients in a blender. Pulse until smooth, scraping down the sides as needed. Pour into a small bowl and set aside while you cook the pakoras.
Mushroom Pakoras
- Line a baking sheet with a few layers of paper towel. Set aside.
- Pour all the oil except 1 teaspoon into a medium, heavy bottomed saucepan and place over medium heat. Heat oil to 375°F while you prepare the pakoras.
- Wipe mushroom caps, remove stems and save for another recipe. Cut the cap into quarters. Set aside.
- In a medium bowl, whisk chickpea flour, cumin seeds, salt, and cayenne to combine. Add the crushed garlic and the reserved 1 teaspoon oil. Slowly whisk in the club soda. The batter should be smooth and thick like pancake batter. Add the mushroom pieces and toss to coat evenly.
- When the oil has reached 350ºF, use a fork to gently place 6 to 8 pakoras — one at a time — in the hot oil. Cook 2 to 3 minutes, turning once, until golden brown all over. Remove Pakoras with a slotted spoon and place on the paper towels to drain. Continue cooking the pakoras in batches making sure the oil returns to temperature each time.
Serve while still hot with the dipping sauce on the side.
This bite-size snack is perfect for any occasion, from a girls night in to a Super Bowl party. A big thank you goes out to Charmian Christie for sharing this mouthwatering, culinary treat!