Zucchini Pakora Tacos with Mint Chutney
Motherland
8
25 minutes
20 minutes
Crisp zucchini pakoras become the taco filling, with cabbage, mint chutney and lime keeping the whole slightly unruly arrangement bright.
Ingredients
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2 medium zucchini (about 1 lb)
¾ tsp kosher salt, divided
½ small red onion, thinly sliced
¾ cup chickpea flour
2 tbsp rice flour
½ tsp cumin seeds
¼ tsp ajwain seeds (optional)
¼ tsp turmeric
½ tsp Kashmiri chili powder
⅓ cup chopped cilantro
Neutral oil, for shallow-frying
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1 packed cup cilantro
½ packed cup mint leaves
1 small green chili
½-inch piece ginger
2 tbsp lime juice
½ tsp sugar
½ tsp kosher salt
2–4 tbsp cold water
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8 small corn or flour tortillas
2 cups finely shredded cabbage
1 tbsp lime juice
¼ tsp kosher salt
Lime wedges
Thinly sliced radishes (optional)
Directions
Coarsely grate the zucchini. Toss with ½ tsp salt and let stand for 10 minutes. Wrap in a clean towel and squeeze out as much liquid as possible.
Blend the chutney ingredients with 2 tbsp water. Add more only as needed; it should be thick enough to stay in the tacos.
Toss the cabbage with the lime juice and remaining ¼ tsp salt.
Combine the zucchini, onion, chickpea flour, rice flour, cumin, ajwain, turmeric, chili powder and cilantro. Add only 1–2 tsp water if the mixture will not hold together.
Pour ¼ inch oil into a skillet and heat over medium-high.
Drop in heaped spoonfuls of batter and flatten into small fritters. Fry for 2–3 minutes per side, until deeply golden. Drain on a rack and season lightly.
Warm the tortillas. Fill with cabbage, one or two pakoras, mint chutney and radish, if using. Serve with lime.
