Vegetable Pakoras

Ingredients

• 1 cup pieces cauliflower ()
• 1 teaspoon cumin seeds 
• 2 teaspoons madras curry powder 
• 1 large eggs lightly beaten
• 0.7 cup flour all-purpose
• 2 tablespoons cilantro leaves fresh finely chopped
• 1  garlic clove minced
• 0.5  jalapeno diced finely
• 6 tablespoons mango chutney 
• 0.5 cup onion diced finely
• 3 tablespoons vegetable oil; peanut oil preferred divided
• 0.5 teaspoon salt 
• 0.8 cup sweet potatoes and into diced peeled ()
• 0.3 cup water 

Equipment

• frying pan
• paper towels
• sauce pan
• knife
• whisk
• measuring cup

Directions

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour, curry powder, cumin, and salt, stirring with a whisk.
3. Combine 1/3 cup water and egg, stirring with a whisk.
4. Add egg mixture to flour mixture; stir until smooth. Cover; let stand 10 minutes.
5. Place sweet potato in a small saucepan; cover with water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender.
6. Drain and cool to room temperature.
7. Add sweet potato, cauliflower, onion, cilantro, garlic, and jalapeo to flour mixture; stir until well combined (batter will be very thick).
8. Heat a large nonstick skillet over medium-high heat.
9. Add 1 1/2 tablespoons oil to pan, swirling to coat. Drop 2 tablespoons batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras. Reduce heat to medium, and cook 4 minutes on each side or until browned.
10. Remove from pan; drain on paper towels. Repeat procedure with remaining 1 1/2 tablespoons oil and batter.
11. Serve with chutney.