by Chef Chintan Pandya
Chef Chintan Pandya is the Executive Chef of critically acclaimed Adda Indian Canteen in Long Island City and Rahi in the West Village.
Pakoda, is an Indian fried snack. It is a popular snack across the Indian subcontinent, where it is served in restaurants and sold by street vendors.
1⁄2 cup Besan Flour
1⁄4 cup Rice Flour
10 Kale Leaves
2 Chopped Green Chili peppers
1⁄4 tsp Red Chili Powder
1⁄4 tsp Turmeric Powder
1⁄4 tsp Cumin Powder
1 Tbsp Chopped Coriander Leaves
Salt To Taste
1⁄2 cup Tamarind Chutney
1⁄2 cup Mint Chutney
2 cups Sweet & Spiced Yogurt
Oil For Frying
Mix together besan and rice flour, chopped green chili, red chili powder, turmeric powder, cumin powder, chopped coriander leaves and salt.
Add water and make a batter with above ingredients,
Heat oil in a wok.
Dip the kale leaves in the batter and deep fry in hot oil.
Fry the crisps and remove from wok and drain the oil
Top fried kale leaves with tamarind chutney, mint chutney and sweet and spicy yogurt.
Makes 1 Serving
Chef Chintan Pandya
NEW YORK CITY, NY
Visit Chef Chintan's Restaurants:
Chef Chintan Pandya is the Executive Chef of critically acclaimed Adda Indian Canteen in Long Island City and Rahi in the West Village. He is also a semifinalist for James Beard Award for New York's best chef.
Q: How would you describe your style of cooking?
A: Rustic and Homestyle
Q: What are some of the interesting industry trends right now?
A: People are becoming more focused on ingredients and seeing a move towards simplification. Ethnic restaurants are focusing more on traditional dishes.
Q: What is your favorite ingredient to cook with?
A: Various types of Greens. (Spinach, Methi, Mustard Leaves)
Q: How do you pair beer and food?
A: Indian Food has a lot to offer for beer as a pairing given the wide flavor profile
Q: Why do you think 1947 Beer pairs so well with your dishes?
A: 1947 Beer compliments the Indian spices and complexity