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Baked apple pakoras with spiced apple chutney recipe

Baked apple pakoras with spiced apple chutney recipe

4 ratings

Bramley apples develop a fluffy, melt-in-the-mouth texture when cooked and add sharp sweetness to these crisp and golden pakoras. Try a winter twist on the simple fritters by adding grated apple and serve with a warming spiced apple chutney. See method

  • Serves 12
  • 25 mins to prepare and 35 mins to cook
  • 69 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 625g Bramley apples, peeled and cored, 400g cut into 1.5cm chunks, 225g coarsely grated
  • 2 red onions, finely sliced
  • 2 red chillies, sliced (and deseeded, if preferred)
  • 70ml malt vinegar
  • 60g light brown sugar
  • ½ tsp ground ginger
  • 1 medium carrot, peeled and grated
  • 75g gram flour
  • 1 tsp garam masala
  • ½ tsp hot chilli powder
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    295kj
    69kcal     3%

  • Fat

    1g 1%

  • Saturates

    0g 1%

  • Sugars

    11g 13%

  • Salt

    0g 1%

of the reference intake
Carbohydrate 15.4g Protein 1.9g Fibre 2.3g

Method

  1. First make the chutney: put the apple chunks, ½ a red onion, 1 sliced chilli, vinegar, sugar and ground ginger in a lidded saucepan over a high heat. Bring to a simmer, then cover; reduce the heat to medium-low and cook for about 15 mins, stirring occasionally, until the apple has broken down and is completely tender. Remove from the heat, spoon into a bowl and leave to cool.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Put the grated apple, remaining red onion and chilli, carrot, gram flour, garam masala, hot chilli powder and some seasoning in a medium mixing bowl and mix together with your hands until well combined. Line 2 baking trays with nonstick baking paper.
  3. Put spoonfuls of the mixture (about 2-3 tbsp per pakora) on the 2 trays and flatten with the back of the spoon. You should end up with 12 pakoras, roughly 0.5cm thick and 6cm wide. Bake for 20 mins, then turn over and cook for a further 10 mins until golden and crisp on both sides. Serve warm with the chutney.

Tip: Any leftover chutney will keep in the fridge for about 2 weeks. 

See more Indian recipes

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