I don’t very often point people toward mixes, but I have yet to make a pakora from scratch that I’m really happy with. Not that I’ve devoted much time to it, mind you, but I don’t really have to since discovering Chatty’s, a pakora mix made in Saskatchewan.
You chop or grate onions, potatoes, cabbage, cauliflower, or whatever veggie you want to turn into a pakora, and mix it into the chickpea flour-based batter and fry them up, to serve as transport for homemade rhubarb chutney.
Marisa of Food in Jars has a new book, and it arrived on my doorstep last week. I have a backlog of new cookbooks piled beside by bed, unopened (a good problem to have, I realize), but this one I cracked immediately once Saturday morning arrived, and practically read cover to cover. I love all jar food: preserves and jams and pickles and chutneys – I love it all, and I love making it. I picked one to make on the weekend, and wanted to have a go at the rhubarb in my back yard – not that there’s anything wrong with pie, but tart rhubarb is a perfect candidate for sweet, vinegary chutney. Delish with cheese, or eaten by the spoonful. Or spooned over a warm pakora.