Zucchini Pakoras with Spicy Mint Chutney

Ingredients

In the original Italian dish, Zucchini alla scapece, the zucchini slices are marinated in vinegar and fried. In this Indian adaptation, the zucchini slices are coated in a spiced chickpea flour batter and deep-fried to create crispy pakoras. The flavors are enhanced with Indian spices such as cumin, coriander, and turmeric, giving the dish a distinct Indian twist. We alse have the original recipe for Zucchini alla scapece, so you can check it out.

• 2 medium zucchini, sliced into rounds (300g) 2 medium zucchini, sliced into rounds (300g)
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for deep frying Vegetable oil, for deep frying
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the chickpea flour, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt.
2. 2.
   Add water gradually to the bowl and whisk until you have a smooth batter with a thick consistency.
3. 3.
   Heat vegetable oil in a deep pan or pot over medium heat.
4. 4.
   Dip each zucchini slice into the batter, ensuring it is coated evenly, and carefully drop it into the hot oil.
5. 5.
   Fry the pakoras in batches until they turn golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Garnish with fresh cilantro leaves and serve hot with spicy mint chutney.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter consistency.

Tips & Tricks

• For extra crunch, you can add a tablespoon of rice flour to the batter.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Zucchini Pakoras immediately after frying to retain their crispiness.
• If you prefer a milder flavor, you can omit the red chili powder and reduce the amount of garam masala.

Serving advice

Serve the Zucchini Pakoras as a snack or appetizer. They are best enjoyed hot and crispy with a side of spicy mint chutney.

Presentation advice

Arrange the Zucchini Pakoras on a platter and garnish with fresh cilantro leaves for an appealing presentation. Serve the spicy mint chutney in a small bowl alongside the pakoras.