An Indian Recipe from Shanti

shanti-restaurant-kendall
Matt and I love Indian food. Living in Southie, there aren’t actually many good delivery options unless you’re in the mood for greasy pizza. Our delivery go-to is Shanti, a yummy and consistent Indian restaurant in Dorchester. Shanti also has a location in Roslindale, and just a few weeks ago, opened a new space in Kendall Square.

Their food is always on-point. My personal favorites are the veggie samosas, shahi paneer korma, and garlic naan. Matt loves their super spicy chicken vindaloo! Recently we visited the new Kendall Square restaurant, and having worked in the area a few years ago, I can definitely say that it is a nice addition to the neighborhood.

Indian food is something we rarely cook at home. First of all, it seems so hard! Secondly, there are so many good (and easy) places to eat Indian food close by, like Shanti. However, it’s always good to challenge yourself and do something different in the kitchen. So, today we’re sharing a recipe for mixed vegetable pakoras from Shanti Chef Andy Pokhrel…

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Mixed Vegetable Pakoras
Chef Andy Pokhrel, Shanti Restaurant

Ingredients:

5 medium-sized onions, sliced
1 cup chopped cauliflower
1 cup potatoes, grated
1 cup carrots, grated
1 cup chopped green and yellow peppers
1 cup chopped spinach
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons dried fenugreek leaves
1/2 teaspoon chili flakes
3 tablespoons garlic paste
3 tablespoons ginger paste
1 1/2 teaspoons turmeric powder
2 cups chickpea flour
1/3 cup cornstarch
Salt, as needed for seasoning
Soybean or Vegetable oil, for frying

Directions:

Place the prepared onions, cauliflower, potatoes, carrots, peppers, and spinach in a large bowl. Set aside. In a dry small skillet over low heat, toast the cumin and coriander seeds until fragrant. In a medium-seized bowl, combine the toasted spices with the remainder of the spices, chickpea flour, cornstarch, and chopped vegetables. Set the mixture aside for 10 minutes, and heat the oil to 325 degrees. Using the mixture, make a golf size ball and fry until golden brown. You may need to cut one in half to check that it is cooked thoroughly. Serve with mint or tamarind chutneys.

Eat and enjoy! xo

Images courtesy of Shanti Restaurant.

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  1. Jaime says:

    My favorite too!