Parsnips and ginger taste so wonderful together. So bright and sweet and fresh! Here they find themselves grated, thrown together in a sea of chickpea batter, and dunked unceremoniously in hot olive oil till they crisp up nicely. I was once again plagued by indecision on how exactly to spice the batter. Coriander, obviously, because it has it’s own distinctive bright sweetness. And I’d thought of adding cardamom, which I also think of as sweet, but I decided to add things that balance the sweetness rather than add to it. So a tiny bit of cumin and tumeric, earthy and pretty, a very small, very finely diced garlic clove, and a pinch of cayenne for heat. In the end a nice combination, with all the flavors blending to a harmonious whole, just as they should. This isn’t a traditional pakora batter – I added some white flour, and I used beer rather than water, to make it nice and bubbly. The pakoras turned out perfectly crispy on the outside, light and crunchy. The inside was a little denser and softer than it tends to be in restaurants, but it seemed like a nice contrast. I wanted the batter to be vegan, but I think if I’d added an egg, the inside would have been less dense. I’ll try it sometime and let you know!
Of course you have to have a dipping sauce with pakoras! I wanted something sweet/spicy/savory/tart, (don’t I always!) So I made a kind of smooth chutney of apricots, raisins, tamarind, shallots and garlic.
Here’s MF DOOM with Coriander.