I think Glasgow has some of the most brilliant Pakoras I've ever tasted...and while not of Scottish origin ,
I challenge anyone to find a more beloved dish in Scotland..
Mixed Vegetable Pakoras with Mango Relish
4 servings
1 sm Eggplant-- cut into 1/4-inch slices
1 ts Salt
2 md Zucchini-- cut into 1-inch slices
12 Cauliflower florets
6 lg Button mushrooms-- wiped and cut in half
1 1/3 c Chick-pea flour-OR- all-purpose flour
1 tb Chopped fresh coriander
1 ts Salt
2 ts Curry powder
1 tb Olive oil
1 tb Lemon juice
3/4 c -Ice water, more if needed
Vegetable oil-- for deep-frying
Place the eggplant in a colander, sprinkle with the salt,
and let drain while preparing the other vegetables.
Blanch the zucchini and cauliflower florets separately for 2 minutes
in boiling water.
Drain, refresh under cold water, and dry well.
Rinse the eggplant and pat dry.
Combine the flour, coriander, salt, and curry powder in a large bowl.
Gradually beat in the oil, lemon juice, and water until the batter is the consistency of heavy cream.
Alternatively, place all the ingredients - except the water - in a food processor,
and with the motor running, pour the water through the funnel until you have the right consistency.
Heat 4 inches of oil in a deep, heavy-bottomed saucepan to 350
degrees F.
Lightly whisk the batter and dip the vegetables in batches of 5 to 6,
then slip them carefully into the hot oil.
Fry the pakoras for 2 to 3 minutes on each side, turning them with a slotted spoon.
Remove from the pan, drain on paper towels,
and keep warm in a moderate oven while you cook the remaining pakoras.
Allow the oil to come back to 350 degrees F between batches.
When all the vegetables are ready, garnish with lemon wedges
and coriander or parsley and serve at once with mango relish.
MANGO RELISH
1/4 c Medium-sweet sherry
1/4 c -Water
1/4 c White wine vinegar
2 tb Sugar
1 Cinnamon stick
1 Star anise
1/2 ts Salt
1 pn Ground mace
1 Mango-- peeled, pitted and diced
1 sm Red bell pepper-- seeded and diced
1 tb Lemon juice
MANGO RELISH:
Place the sherry, water, vinegar, sugar, cinnamon, star anise, salt, and mace
in a small, heavy-bottomed saucepan.
Bring to a boil and simmer over medium heat for 5 minutes.
Add the mango, bell pepper, and lemon juice;
lower the heat and simmer for 5 minutes more.
Remove from the heat and let cool completely.
Spoon into a screw top jar and refrigerate until required.
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