Sweet Potato Pakora Recipe

May 17, 2011 6:30 pm

An Indian snack with Ginger Cilantro Chutney

The Manhattan Cocktail Classic is not just about drinks, it's also about the things that you eat when you drink. While these pakoras are a little fancier than chips and dip, these spicy hot bites were designed to pair perfectly with the Marco Polo Negroni.

Sweet Potato Pakoras
Sweet Potato Pakoras
Servings: 8 servings


1 1/3 cup chickpea flour, sifted
2 teaspoons ghee
1 tablespoon lemon juice
3/4 teaspoons cayenne
1 teaspoon garam masala
9 tablespoons cold water
1/3 teaspoon baking powder
oil for frying
1 teaspoon salt
1 medium sweet potato, peeled and grated
1/2 bunch watercress, washed and chopped
Ginger Cilantro Chutney
1 small jar mango chutney
5 sprigs cilantro, washed well, stems minced
1 tablespoon ginger, finely grated


  1. For the batter, mix all ingredients, except water, in bowl thoroughly. 
  2. Slowly incorporate cold water with whisk until batter is smooth and free of lumps. 
  3. Let batter sit for 20 minutes.
  4. Mix the vegetables into batter until evenly coated, scoop small spoonfuls into hot oil, and fry until golden brown (3 to 4 minutes). 
  5. Drain on paper towels and reserve.

Ginger Cilantro Chutney:

Mix all ingredients and reserve.


  1. Spoon a small amount of ginger cilantro chutney onto each pakora. 
  2. Garnish each hors d’oeuvre with a leaf of cilantro before serving.


Level of Difficulty: 
Prep Time: 
30 minutes
Cooking Time: 
15 minutes
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