Crispy Broccoli Pakoras
with Red Lentil Dal & Cilantro Chutney
Pakoras are Indian spiced vegetable fritters, typically deep fried and eaten as a street food. We pan-fry our broccoli pakoras for a lighter, crispy exterior. To complete the meal, we serve these fritters with rich, curry-spiced red lentils and quick-pickled sweet peppers.
INGREDIENTS
- 1/4 cup white vinegar
- 1 tsp turbinado sugar
- 2 mini sweet peppers, trimmed and thinly sliced
- 1 yellow onion, peeled and diced
- 3 garlic cloves, peeled and minced (divided)
- 1 oz ginger, peeled and minced
- 1 tsp Madras curry powder
- 1/2 cup red lentils, rinsed and sorted
- 5.5 oz coconut milk
- 3/4 cup chickpea flour
- 1 tsp garam masala
- 1 broccoli crown, trimmed and cut into bite-size pieces
- 1/4 cup cilantro chutney
- 1/2 cup + 1 tbsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Combine vinegar, sugar, and a pinch of salt in medium bowl and whisk until sugar dissolves. Add peppers and toss to combine.
Heat 1 tbsp vegetable oil in small saucepan over medium heat. Add onion, just half the garlic, ginger, and a pinch of salt. Cook, stirring frequently, until onion softens, 3 to 4 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Stir curry powder into aromatics and cook until fragrant, about 1 minute. Add lentils, coconut milk, and ¾ cup water. Bring to a boil, cover, reduce heat to low, and cook until lentils are tender and liquid is absorbed, 12 to 15 minutes. (4-serving meal: use 1½ cups water) (TIP: To “sort” the lentils means to look for and discard any naturally occurring debris or stones.)
In large bowl, whisk together remaining garlic, chickpea flour, ½ cup cold water, garam masala, 1 tsp salt, and a pinch of pepper. Add broccoli to batter and toss to coat. Heat ½ cup vegetable oil in medium nonstick skillet over medium-high heat. Gently place battered broccoli in skillet and cook until lightly browned, 2 to 3 minutes per side. Transfer crispy pakoras to paper towel-lined plate and sprinkle with salt. (4-serving meal: use 1 cup water, 2 tsp salt, 1 cup vegetable oil) (TIP: For the 4-serving meal, use a large nonstick skillet and work in batches to avoid overcrowding.)
Divide red lentil dal between bowls and top with crispy broccoli pakoras and pickled peppers. Drizzle with cilantro chutney. Enjoy!
SIMILAR RECIPES
Red Lentil Soup with Tamarind Chutney & Roasted Parsnip Ribbons
Tahini Cauliflower Steaks with Red Lentil Skordalia & Charred Green Beans
Crispy Bombay Potatoes with Cilantro Cauliflower Salad & Tahini Yogurt
Braised Coconut Chickpeas with Turmeric & Kale
