Spiced kidney bean pakoras recipe
by Maunika Gowardhan | 1 comment | Print recipeTweet
Pakoras are a common snack in India; fried, crisp golden brown bites perfect with a chutney of your choice. Pan-fried in a mix of Patak's Madras Paste, fresh coriander, onions and lemon zest, this version makes the ideal veggie snack.
At a glance
- Cuisine Indian
- Recipe Type Snack
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 15 mins
- Serves 4 people
- 400 g (14.1oz) can of kidney beans, drained and rinsed
- 2 spring onion, finely chopped
- 100 g (3.5oz) tomato, finely chopped
- 1 tbsp Pataks Madras Paste
- 2 tbsp breadcrumbs
- 1 handful coriander leaves and stems, finely chopped
- 0.5 lemon, zest only
- 1 pinch salt to taste
- 0.5 egg, beaten
- 2 tbsp vegetable oil for frying
- 1 cup Patak's Brinjal Pickle, mixed with yoghurt
- 1 handful onion rings
- Put the kidney beans in a bowl and mash to a coarse mix with the back of a fork or potato masher.
- Tip in the onion and chopped tomato, Patak's Madras Paste, breadcrumbs, fresh coriander, zest and salt. Mix well and add in the beaten egg; shape into bite size cakes.
- Heat oil in a frying pan over medium heat. Fry the pakoras in batches for 1-2 minutes on each side or until crisp and golden brown. Drain on kitchen paper and serve with tamarind chutney and onion rings.
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