Pakoras With Coriander Walnut Chutney

Ingredients

• Pakoras
• 175 grams chickpea flour
• 150 grams cauliflower florets, diced roughly into ¼-inch chunks
• 150 grams Russet potatoes (about one large), peeled and diced roughly into ¼-inch chunks
• 75 grams kale chopped finely
• 150 grams red onion (about one medium), peeled and sliced thinly
• 2 Thai green chillies, chopped
• 10 grams ginger, grated
• 1 teaspoon cumin seeds
• 1 1/2 teaspoons table or fine sea salt
• 2 teaspoons garam masala
• Sunflower or vegetable oil, for frying
• Coriander & Walnut Chutney
• 35 grams cilantro, including stems, roughly chopped
• 2 garlic cloves, peeled and roughly chopped
• 2 Thai chillies, chopped
• 1 1/2 tablespoons lemon juice (from one large lemon)
• 2 scallions, with greens, roughly chopped
• 25 grams raw walnuts, chopped
• 1 teaspoon fine sea salt
• 4 teaspoons extra-virgin olive oil

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