Punjabi Mixed Vegetable Bites

SERVINGS

5

HEAT LEVEL
PREP TIME

15 min

COOK TIME

10 min

RECIPE CALLS FOR

Sweet Mango Chutney

Mild Curry Spice Paste

Ingredients

  • 1 cup cauliflower florets, blanched
  • ½ cup carrot, sliced and blanched
  • ¾ cup green pepper, sliced
  • ¾ cup onion, cut into rings
  • 2 green chilis, chopped (optional)
  • 2 ½ tbsp ginger, chopped
  • 5 ½ tbsp Patak’s® Mild Curry Spice Paste
  • 1 ½ cup chickpea flour
  • 1 2/3 tbsp water
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp fennel seeds (Optional)
  • Oil for frying
  • Patak’s® Sweet Mango Chutney

RECIPE CALLS FOR

Sweet Mango Chutney

Mild Curry Spice Paste

Instructions

  1. Mix Patak’s® Mild Curry Spice Paste, ginger, green chilies (optional), 1 tbsp of chickpea flour and water to form a marinade.
  2. Add in all the vegetables and some salt and leave aside.
  3. In a separate bowl, make batter with rest of the gram flour, carom seeds and salt (to taste). The consistency of the batter should be a little thicker than tempura batter.
  4. Heat oil in a wok till just under smoking point.
  5. Dip all the vegetables individually in the batter and then fry.
  6. Serve hot with Patak’s® Sweet Mango Chutney

Notes

You might want to partially fry all the vegetables first and then finish frying them all together to get an even color.