Sweet corn, Feta and Mango pakora
Is there ever a time which is not emotional or filled with guilt of some sort when you are a parent?
Well, I am embracing (perhaps reluctantly) another emotional time in the life with my two year old sweetheart because we have been viewing nurseries for next year, when he will be old enough to join a proper, actual nursery. Really.
There will be someone else there, to tell him to take his shoes off and listen to his fabulously demonstrative story-telling about planets, squirrels and cars and someone else will be listening to why Neptune is blue and why we can’t go on Mars. There will be animated enacting, I am sure, for all the other children on the bubbling volcanic scenes that make Mars red but my boy’s imaginary friend will be there I hear, but of course. He will play and interact with other little people and I won’t really know them, or be there for any awkward or charming moments. I won’t see his face broaden with that adorable glee upon discovering something new, though he may turn around and say, ‘look mumma’. I will miss the cheeky charm of those moments where he will just grab my head and exclaim, ‘I love you so much mumma; you are a genius’. But this is growth.
So today, I treated my tiny boy with some much requested crunchy, crispy pakora of Indian food influence (vegetarian fritters) with sweet bite of sweet corn, small nuggets of salty feta that oozes when hot and some chewy baked pieces of sunny and happy mango that the folk from Urban fruit sent me. All in all, the sensations left me feeling like another holiday. Alas, sunny treats like these golden and sumptuous pakora must keep me going.
If you are cooking a vegetarian Christmas meal, this is always a crowd-pleaser. If you are not cooking a vegetarian Christmas meal this recipe pleases nonetheless for a tempting and fun starter, canape or side dish.
Ingredients to serve 4-6
175g sweet corn
One large red onion, finely diced
100g feta cheese cut into small cubes
100g baked mango chunks from Urban fruits
1 tsp. cumin seeds
1 tsp. minced ginger
Salt to taste (remember that the feta is salty)
½ tsp. turmeric powder
½ tsp. garam masala
2 green chillies, choppped
100g gram flour
Oil for deep frying
- Heat the oil on a medium flame.
- Combine the sweet corn, red onion, feta with all the spices, salt, chillies and mango chunks and combine well.
- Mix in the gram flour and coat all the vegetables, combining well.
- Add the water to make a thick batter and then drop a small amount into the oil to check that the oil is hot enough to fry; if the batter sizzles and rises to the surface then add the pakora in small mounds with your fingers, equivalent to the size of a couple of tablespoons of batter.
- Fry the pakora until they are golden brown and crisp before removing them onto kitchen paper to absorb any excess oil.
- Serve with chutney such as tomato, tamarind or chilli and coriander chutney.