Mint-Tamarind Pakora Recipe – Authentic Indian Street Food

Last Updated on 3 months by Neha Deshmukh

Mint-Tamarind Pakora Recipe – Authentic Indian Street Food

Hello friends! Today, I’m sharing a recipe that instantly transports me back to bustling Indian streets – Mint-Tamarind Pakoras. These aren’t just fritters; they’re a burst of flavour, a little bit tangy, a little bit spicy, and utterly addictive. I first made these when I was craving the street food from my childhood, and honestly, they’ve become a family favourite ever since. Let’s get cooking!

Why You’ll Love This Recipe

These pakoras are a delightful combination of crispy, savoury goodness dipped in a refreshing, tangy sauce. They’re perfect as a snack, appetizer, or even a light meal. The mint-tamarind chutney adds a unique twist to the classic pakora, making it a truly special treat. Plus, who doesn’t love a little bit of spice in their life?

Ingredients

Here’s what you’ll need to make these amazing Mint-Tamarind Pakoras:

• 1 cup coriander (approx. 25g)
• 0.5 cup mint (approx. 15g)
• 1 inch ginger
• 1 green chilli
• 1 cup tamarind extract (approx. 240ml)
• 1 tsp chaat masala (approx. 5g)
• 0.5 tsp cumin powder (approx. 2.5g)
• 0.5 tsp chilli powder (approx. 2.5g)
• 1 tsp aamchur (dry mango powder) (approx. 5g)
• 1 pinch hing (asafoetida) (approx. 0.5g)
• 1 tsp salt (approx. 6g)
• 5 cups cold water (approx. 1200ml)
• 2 tbsp coriander (approx. 10g)
• 2 tbsp mint (approx. 10g)
• 0.5 lemon
• 0.5 onion
• 2 cups besan (gram flour) (approx. 200g)
• 0.5 tsp chilli powder (approx. 2.5g)
• 0.25 tsp turmeric (approx. 1.25g)
• 0.5 tsp salt (approx. 3g)
• 0.25 tsp baking soda (approx. 1.25g)
• 1 onion
• 2 tbsp coriander (approx. 10g)
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Besan (Gram Flour): This is the star of the pakora batter. Make sure it’s fresh for the best texture. You can find it in Indian grocery stores or online.
• Tamarind Extract: This gives the chutney its signature tang. You can buy ready-made tamarind extract, or make your own by soaking tamarind pulp in warm water and straining it.
• Hing (Asafoetida): Don’t skip this! It adds a unique savoury flavour. A little goes a long way – seriously, just a pinch! It also aids digestion, which is a bonus after all that frying.
• Chaat Masala: This spice blend is a flavour bomb! It adds a lovely tangy, spicy, and slightly fruity note.
• Regional Variations in Spice Levels: Spice levels vary hugely across India. Feel free to adjust the green chilli and chilli powder to your liking. My grandmother always added a touch more chilli – she loved a fiery pakora!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the chutney. Blend the coriander, mint, ginger, green chilli, and water until smooth.
2. Now, mix this green chutney with the tamarind extract, chaat masala, cumin powder, chilli powder, aamchur, hing, salt, cold water, chopped coriander, mint, lemon juice, and finely chopped onion.
3. Give it a good stir and refrigerate this flavourful chutney – it needs time to let those flavours meld!
4. While the chutney chills, let’s make the pakora batter. In a large bowl, combine the besan, chilli powder, turmeric, salt, and water.
5. Whisk until you have a thick, smooth batter. Add the baking soda, finely chopped onion, and coriander. Mix well.
6. Heat oil in a deep frying pan or wok over medium heat.
7. Carefully drop small portions of the batter into the hot oil. Don’t overcrowd the pan!
8. Fry until golden brown and crispy, flipping occasionally.
9. Remove the pakoras and drain them on paper towels to remove excess oil.
10. Briefly soak the fried pakoras in water, then transfer them to the chilled mint-tamarind chutney.
11. Refrigerate for at least an hour before serving. This allows the pakoras to soak up all that delicious chutney flavour.

Expert Tips

• Don’t overmix the batter. A few lumps are okay! Overmixing can result in tough pakoras.
• Make sure the oil is hot enough before frying. If it’s not, the pakoras will absorb too much oil.
• Fry in batches to maintain the oil temperature.
• For extra crispy pakoras, add a tablespoon of rice flour to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: While besan is gluten-free, always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: My friend, Priya, loves her pakoras super spicy, so she adds a finely chopped Scotch bonnet pepper to the chutney. Feel free to experiment!
• Festival Adaptations – Diwali/Holi: These are a staple during Diwali and Holi celebrations. My family always makes a huge batch for guests.

Serving Suggestions

Serve these Mint-Tamarind Pakoras chilled, garnished with a sprinkle of boondi (tiny fried chickpea flour balls). They’re fantastic with a cup of chai or a cold glass of lassi.

Storage Instructions

Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2 days. They might lose a little bit of their crispness, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What is the best type of besan to use for pakoras? Fresh, finely ground besan is best. Look for a brand that’s specifically labelled for pakoras or snacks.
• Can I make the chutney and batter ahead of time? Absolutely! You can make the chutney up to 2 days in advance and store it in the refrigerator. The batter is best made just before frying, but you can mix the dry ingredients together ahead of time.
• How do I get the pakoras extra crispy? Adding a tablespoon of rice flour to the batter and ensuring the oil is hot enough are key.
• What is tamarind extract and where can I find it? Tamarind extract is a sour and tangy liquid made from tamarind pulp. You can find it in Indian grocery stores or online.
• Can I bake these pakoras instead of frying? While frying gives the best results, you can try baking them. Preheat your oven to 200°C (400°F) and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!