Gawar Pakora with Mint Chutney

Instructions

1. 1

   Prepare the Cluster Beans (Gawar)

   • Wash the cluster beans thoroughly. Trim the top and tail ends, and remove any tough strings along the sides.
   • Chop the beans into 1-inch pieces.
   • Bring a pot of water to a boil. Add the chopped gawar and blanch for 2-3 minutes until they are slightly tender but still have a bite.
   • Immediately drain the beans and run them under cold water to stop the cooking process. Set aside to dry completely.
2. 2

   Make the Pakora Batter

   • In a large mixing bowl, whisk together the besan, rice flour, carom seeds, turmeric powder, red chilli powder, asafoetida, and salt.
   • Add the ginger-garlic paste and finely chopped green chillies.
   • Gradually add water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3. 3

   Combine Gawar and Batter

   • Ensure the blanched gawar pieces are dry. Add them to the prepared batter.
   • Gently mix with a spoon or your hands until all the gawar pieces are evenly coated.
4. 4

   Deep Fry the Pakoras

   • Heat oil in a kadai or deep pan over medium-high heat to about 175°C (350°F). To test if the oil is ready, drop a small bit of batter into it; it should sizzle and rise to the surface immediately without browning too quickly.
   • Carefully drop small clusters of the batter-coated gawar into the hot oil. Do not overcrowd the pan; fry in batches to maintain the oil temperature.
   • Fry for 4-5 minutes, turning occasionally, until the pakoras are deep golden brown and crispy.
   • Using a slotted spoon, remove the pakoras from the oil and transfer them to a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Gawar Pakoras hot with mint chutney, tamarind chutney, or tomato ketchup.
   • For an extra touch, sprinkle a little chaat masala over the hot pakoras before serving.