Appetizers
Fall Squash Pakoras with Plum Chutney
Jigar Wines
6615 Front Street
Forestville, CA 95436
jigarwines.com
- RECIPE YEAR: 2017
- RECIPE BY: Daniel Kedan
- YIELD: Serves 6
- PAIRS WELL WITH: 2014 Peters Vineyard
A deep-fried fritter made of fall squash and dipped in a chickpea batter, pakoras are served as an appetizer or a snack in Indian cuisine. Pair with plum chutney and Peter's Vineyard Pinot Noir.
Ingredients:
- 1/2 butternut squash, peeled and cut into cubes
- 2 teaspoons salt
- 1 cup chickpea flour
- 2 tablespoons corn flour
- 1 teaspoon curry powder
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 onion, julienned
- 3/4 cup water
- Oil for frying
- Plum chutney for serving
Directions:
Preheat the oven to 350°F.
Open a bottle of Jigar’s Peter’s Vineyard Pinot Noir.
Spread the butternut squash on a baking sheet and sprinkle with 1 teaspoon of the salt. Roast until tender, about 15 minutes. Set aside.
In a large bowl, combine the chickpea flour, corn flour, curry powder, fennel seeds, coriander seeds, onion and the remaining 1 teaspoon salt and stir until well combined. Slowly add the water, mixing to form a smooth paste; it should be just thick enough to cover the back of a spoon. Let stand for about 10 minutes, allowing the mixture to absorb onto itself, then stir in the roasted butternut squash.
In a deep cast-iron pot over medium heat, pour in frying oil to a depth of 2 to 3 inches and heat until hot. Line a plate with a clean kitchen towel.
When the oil is ready, drop spoonfuls of the pakora mixture into the oil and fry for 2 to 3 minutes per side. Using a slotted spoon, lift out the pakoras, draining off any excess oil, and place on the towel-lined plate.
Serve the pakoras with plum chutney and Jigar’s Peter’s Vineyard Pinot Noir.
