""With just enough gently spiced chickpea flour to bind the chopped veg, there is no claggy coating here.""
""First make the chutney. Put the coriander, garlic, nuts, caster sugar and lemon juice in a blender.""
The article emphasizes the joy of making pakoras with seasonal vegetables such as spring onions and spinach. The light batter, made primarily of chickpea flour, enhances the flavor of the veggies without being overly heavy. The suggested recipe provides detailed instructions for a delicious coriander and peanut chutney, ideal for serving alongside the crispy fritters. Cooking the pakoras quickly allows the fresh ingredients to shine, making them a wonderful snack or appetizer to enjoy with a splash of lemon and sea salt.
Read at www.theguardian.com
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