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Crispy Broccoli Pakoras with Red Lentil Dal & Cilantro Chutney
2 or 4 Serving Dinner

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.

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
35 min
CALORIES
630
FAT
19g
CARBOHYDRATES
91g
PROTEIN
30g

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INGREDIENTS

  1. 1/4 cup white vinegar
  2. 1 tsp turbinado sugar
  3. 2 mini sweet peppers, trimmed and thinly sliced
  4. 1 yellow onion, peeled and diced
  5. 3 garlic cloves, peeled and minced (divided)
  6. 1 oz ginger, peeled and minced
  7. 1 tsp Madras curry powder
  8. 1/2 cup red lentils, rinsed and sorted
  9. 5.5 oz coconut milk
  10. 3/4 cup chickpea flour
  11. 1 tsp garam masala
  12. 1 broccoli crown, trimmed and cut into bite-size pieces
  13. 1/4 cup cilantro chutney
  14. 1/2 cup + 1 tbsp vegetable oil*
  15. Salt*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: tree nuts (coconut)
Tools: Small saucepan with lid, Medium nonstick skillet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
630
FAT
19g
CARBOHYDRATES
91g
PROTEIN
30g

Get Recipes Delivered

INSTRUCTIONS

1
Pickle the peppers

Combine vinegar, sugar, and a pinch of salt in medium bowl and whisk until sugar dissolves. Add peppers and toss to combine.

2
Start the red lentil dal

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)

3
Finish the red lentil dal

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.)

4
Fry the pakoras

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.)

5
Serve

Divide red lentil dal between bowls and top with crispy broccoli pakoras and pickled peppers. Drizzle with cilantro chutney. Enjoy!

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