Name: Dry Garlic Chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 servings
Cuisine: maharashtrian
Ingredients: 1 cup garlic cloves (peeled); 1 cup dry coconut (grated or thinly sliced); 12 pcs kashmiri red chilies (stems removed); 0.25 cup peanuts (raw, unsalted); 2 tbsp sesame seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp salt (adjust to taste); 0.5 tsp red chili powder (optional, for extra heat)

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Sindhi Vangan Pakora Recipe - North Indian Vegan Snack | CraftMyMeals

Instructions

1
Prepare the Eggplant
- Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
- Slice it into uniform rounds, about 1/4-inch (0.6 cm) thick. Discard the top and bottom ends.
- Place the slices in a bowl of cold, salted water for 10 minutes. This prevents them from browning and helps draw out any bitterness.
- After 10 minutes, drain the slices and pat them completely dry with paper towels. This is crucial for a crispy coating.
2
Make the Batter
- In a medium mixing bowl, combine the besan, rice flour, ajwain, red chili powder, turmeric powder, amchur powder (if using), and salt.
- Whisk the dry ingredients together to ensure they are evenly distributed.
- Gradually add water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being too runny.
- Stir in the optional chopped cilantro.
- Let the batter rest for 10 minutes. This allows the besan to hydrate, resulting in a better texture.
3
Fry the Pakoras
- Heat the oil in a deep pan or kadai over medium-high heat until it reaches about 350-375°F (175-190°C). To test, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately without browning too quickly.
- Dip each dry eggplant slice into the batter, ensuring it is evenly and completely coated. Let any excess batter drip off.
- Carefully slide the battered slices into the hot oil, one by one. Fry in small batches of 4-5 at a time to avoid overcrowding the pan, which can lower the oil temperature.
- Fry for 2-3 minutes on each side, until the pakoras are a deep golden brown and crispy.
- Using a slotted spoon, remove the fried pakoras from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4
Garnish and Serve
- While the pakoras are still hot, sprinkle them generously with chaat masala for an extra burst of tangy and spicy flavor.
- Serve immediately with green chutney, tamarind chutney, or your favorite dipping sauce alongside a hot cup of chai.

Ingredients

1 cup garlic cloves (peeled)
1 cup dry coconut (grated or thinly sliced)
12 pcs kashmiri red chilies (stems removed)
0.25 cup peanuts (raw, unsalted)
2 tbsp sesame seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp salt (adjust to taste)
0.5 tsp red chili powder (optional, for extra heat)

Instructions

1
Roast Ingredients Separately
- Heat a heavy-bottomed pan over low-medium heat. Add the peeled garlic cloves and dry roast for 4-5 minutes, stirring occasionally, until they are fragrant and have light brown spots. Remove and set aside on a large plate.
- In the same pan, roast the dry coconut for 2-3 minutes, stirring continuously until it turns a light golden brown. Be careful as it can burn quickly. Transfer to the plate.
- Next, roast the peanuts for 4-5 minutes until they are crunchy and the skins begin to crack. Add them to the plate.
- Roast the Kashmiri red chilies for about 1 minute until they become crisp, slightly darker, and aromatic. Add to the plate.
- Finally, add the sesame seeds, cumin seeds, and coriander seeds to the pan. Roast for 1 minute, stirring constantly, until they release their aroma and the sesame seeds start to pop. Add to the plate.
2
Cool Completely
- Spread all the roasted ingredients on the plate in a single layer. Allow them to cool down to room temperature completely. This step is crucial to prevent the chutney from becoming oily and pasty when ground.
3
Grind the Chutney
- Once completely cool, transfer all the roasted ingredients, salt, and optional red chili powder to a grinder jar or food processor.
- Use the 'pulse' function to grind in short bursts of 2-3 seconds each. Scrape down the sides of the jar between pulses.
- Continue pulsing until you achieve a coarse, sand-like texture. Avoid over-grinding, which will release oils from the coconut and peanuts, turning it into a paste.
4
Store
- Transfer the prepared dry garlic chutney to a clean, dry, and airtight container. It can be stored at room temperature for up to a month. For longer shelf life, especially in humid climates, store it in the refrigerator.

Vangan ja Pakora with Dry Garlic Chutney

Nutrition per Serving

Recipes in this Meal

1. Vangan ja Pakora

Ingredients

2. Dry Garlic Chutney

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About Vangan ja Pakora with Dry Garlic Chutney

Instructions

Ingredients

Instructions