Recipe Sweet Potato Pakora


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  • 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 grates
  • 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.
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