This super easy butternut squash pakora recipe is great if you wish to experience the delightful flavours of Garam Masala and the sweetness of butternut squash. I first had this for breakfast, in Dublin, in a lovely place called The Woollen Mills. They served it to me with fresh spinach, mango chutney and poached egg. However, these pakoras are also great as a starter, or, for some of you with slightly more unique tastes, like my boyfriend, it can be a great dessert. Just remember: it’s spiced, flavoursome and quite sweet.
As a tip, it’s quite practical to prepare the mix, cook the amount you desire, then keep the rest into the freezer. 🙂
Using supermarket quality mango chutney?
In fact I always use supermarket quality chutney that I tweak in order to obtain restaurant quality chutney. Two things: supermarket mango chutney often lacks cumin. I add about 1/2tsp ground cumin to 4-5 tbsp of chutney. Second thing, adding nigella seeds (also known as kalonji, black onion or black cumin seeds) add that little extra. I add about 1 tsp of nigella seeds to 4-5 tbsp of chutney. And this is how you can upgrade your supermarket quality mango chutney with minimal effort!
- 500g butternut squash, grated
- 1 thumb sized piece of ginger, finely grated
- 1 yellow onion, finely chopped
- 2 handfuls of fresh coriander
- 1 1/2 cups of gram flour (chickpea flour)
- 1/2 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tbsp garam masala
- Vegetable oil for frying (1-2 cups)
- 4-5 tbsp good mango chutney
- 1/2 tsp extra ground cumin (optional)
- 1 tsp nigella seeds (optional)
- 1. Mix all the ingredients for the pakora in a bowl.
- 2. Heat the oil for frying. Shape each pakora like a flat meatball and fry, until light brown, on each side (2-3 minutes).
- 3. Remove excess oil with some kitchen towels.
- 4. Serve with mango chutney.
Love, happyholism and nom-nom,