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
For the Pakoras:
- 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
For the Chutney:
- 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
For the Assembly:
- 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.
