Pakoras

In a heavy, deep pan heat 2 to 3 tablespoons vegetable oil, to coat bottom of pan, thoroughly. Add curry powder, garlic, gingerroot, onions, carrots, cilantro and raisins; cook and stir until raisins start to plump. Stir in cooked potatoes; mix well. Season with salt and black pepper; remove from heat. Mixture should be slightly lumpy, but not watery. Deglaze pan with a splash of white vinegar, if needed. Set aside to cool.Cut uncooked tortillas in half. Brush edges of tortilla pieces or wonton skins with egg wash. Hold in one hand, add about 2 tablespoons filling to center, pressing center and filling together gently while twisting and pressing edges of pastry together to look like a pouch or purse. In deep fryer heat oil to 350°F, fry each pakora to golden brown on all sides; drain.

Ginger-Mango Vinaigrette

Combine all ingredients in small bowl and whisk together.

Coriander Chutney

Combine all ingredients in blender and process thoroughly to a thick pesto-like consistency. Drizzle small amount of olive oil into running blender if needed to adjust for flavor or texture.

Raisin and Chive Drizzle

Combine all ingredients in bowl and whisk together. Adjust seasoning with salt and sugar, if needed.

To Serve

Paint individual serving plate with Mango Sauce; add Coriander Chutney and drops of Raisin Drizzle. Set 2 or 3 pakoras onto each plate.

Notes:

1. Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

2. Nutrition facts do not include oil for frying.

Ingredients

Pakoras

  • vegetable oil
  • 1 Tablespoon Madras curry powder
  • 1/2 Tablespoon minced garlic
  • 1/2 Tablespoon minced fresh gingerroot
  • 1/2 Cup thinly sliced onions
  • 1/4 Cup julienne carrots
  • 1 Tablespoon chopped cilantro leaves
  • 1/2 Cup California golden raisins
  • 2 Cups peeled and cubed potatoes, cooked till tender
  • Salt and pepper; to taste
  • distilled white vinegar
  • 6 tortillas or 12 wonton skins (about 4 inches square)
  • 1/2 Cup Egg wash
  • Oil; for frying

Procedure

Ginger-Mango Vinaigrette

  • 1 Cup mango pulp
  • 1/2 Tablespoon minced jalapeño or red pepper flakes
  • 1/2 Tablespoon minced gingerroot
  • 1 Tablespoon minced cilantro leaves
  • 1 Tablespoon distilled white vinegar
  • 1 Tablespoon extra virgin olive oil

Coriander Chutney

  • 2 Cups (3 to 4 ounces) baby spinach; stemmed
  • 1 Cup (1 bunch) cilantro leaves
  • 1/2 Cup distilled white vinegar
  • 1 Tablespoon chopped onion
  • 1/2 Tablespoon chopped jalapeno pepper
  • 1 Teaspoon chopped fresh gingerroot
  • Salt and sugar, to taste
  • Olive oil; as needed

Dark Raisin and Chive Drizzle

  • 1/4 Cup California raisin juice concentrate*
  • 1 Tablespoon extra virgin olive oil
  • 1 Teaspoon minced chives
  • Salt and sugar; as needed

Nutrition Facts Per Serving

Calories 410 (Calories from Fat 17%); Total Fat 8 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 190; Potassium 846; Total Carbohydrate 85; Dietary Fiber 6; Sugars 50; Protein 7; Calcium 96; Iron 5;

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Did you know raisins are naturally low in sodium?