Sanna Pakora, Bhee Pakora and Coriander Mint Chutney

Ingredients

• 250 g Lotus Stem (Peeled and sliced into 1/4-inch thick rounds)
• 120 g Besan (Approx. 1 cup)
• 2 tbsp Rice Flour (For extra crispiness)
• 0.5 tsp Ajwain
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Garam Masala
• 0.25 tsp Hing (Use gluten-free if needed)
• 0.25 tsp Baking Soda (Makes the pakoras lighter)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 tsp Salt (Or to taste)
• 180 ml Water (Approx. 3/4 cup, or as needed for a thick batter)
• 475 ml Oil (For deep frying)
• 1 tsp Chaat Masala (For sprinkling)

Instructions

1. 1

   Prepare the Lotus Stem (5-7 minutes)

   • Thoroughly wash the lotus stem. Peel the tough outer skin and slice it into 1/4-inch thick rounds.
   • Inspect the holes for any trapped mud and clean them using a skewer or running water if necessary.
   • In a medium pot, bring 4 cups of water to a rolling boil. Add the lotus stem slices and a pinch of salt.
   • Parboil for 5-7 minutes until they are slightly tender but still retain a firm bite. Do not overcook.
   • Drain the slices completely in a colander and spread them on a kitchen towel to pat dry. Ensuring they are dry is key for the batter to stick well.
2. 2

   Make the Batter (5 minutes)

   • In a large mixing bowl, combine the besan, rice flour, ajwain, red chili powder, turmeric powder, garam masala, hing, baking soda, and salt.
   • Whisk the dry ingredients together to ensure they are evenly mixed.
   • Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
   • Stir in the finely chopped coriander leaves.

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems)
• 1 cup Mint Leaves (Packed, stems discarded)
• 3 whole Green Chilies (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 3 clove Garlic (Peeled)
• 2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
• 2 tbsp Lemon Juice (Freshly squeezed for best flavor)
• 0.5 tsp Chaat Masala
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Sugar (Optional, helps balance the tanginess)
• 0.25 tsp Salt (Adjust to taste)
• 3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)

Instructions

1. 1

   Prepare the Herbs (3 minutes)

   • Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
   • Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
   • For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2. 2

   Combine Ingredients in Blender (2 minutes)

   • Place the washed coriander and mint leaves into a high-speed blender jar.
   • Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3. 3

   Blend to a Smooth Paste (2 minutes)

   • Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
   • Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.