Culture & Lifestyle / Blueberry Pakora Recipe For Diwali

Blueberry Pakora Recipe For Diwali

Culture & Lifestyle Nov 07, 2015


Tired of the tried and tested recipes for Diwali sweets and snacks? Try something a little different and add some blueberries to the mix.

Diwali is that one time of year, aside from our birthday celebrations, where we can munch on all our favourite delights with no excuse or limitations. From sweets such as gulaab jamuns, jalebi and barfi to savoury delights such as chakri, sev and salty snack mixes, there is something for everyone. But each Diwali season, I am always on the hunt for something to eat that I have never tried before.

Now, being the foodie that I am and often not being able to recreate the traditional delights I have come to know and love with the same skill, artistry and andaaz as my mother, I often itch to create something without much effort. After all, we're busy people these days, managing multiple schedules and often times doing it all with children and spouses in tow.

Recently, I came across a wonderful receipe for pakoras with blueberries from the BC Blueberry Council. Sounds crazy I know. But just think about it; haven't you ever relished in a bite that gave you a taste of both worlds, sweet and salty? Ever wondered how it would taste and feel if both these worlds collided in your mouth? Well these blueberry pakoras will do it for you and they're worth a try. Try the blueberry chutney recipe too. It's to die for.

BLUEBERRY SPINACH PAKORAS
Makes 15 to 20 pakoras


Blueberry Pakoras
Photo Credit: www.bcblueberry.com

 

Ingredients:

4 cups vegetable oil
3 cups freshly chopped spinach
1 cup B.C. blueberries, fresh or frozen (do not thaw)
1 cup diced onions
¼ cup chopped cilantro
¾ cup chickpea flour               
3 tablespoons cornstarch
2 teaspoons whole cumin seeds
2 teaspoons ground coriander seeds
2 teaspoons hot paprika powder
2 teaspoons ground turmeric
1 teaspoon salt
½ cup water

Directions:

1. In a large, deep pot, pre-heat vegetable oil on medium heat to 350°F/176°C.

2. In a bowl, mix the spinach, blueberries, onions and cilantro.

3. Mix in the chickpea flour, cornstarch, spices and salt. Gently mix in the water.

4. Scoop tablespoons of batter for each fritter in the oil. Fry each side for 2 to 3 minutes, until golden brown.

5. Drain on paper towels and serve immediately with minted yoghurt and a squeeze of fresh lime.

BERRY BLUEBERRY CHUTNEY
Makes 3 cups


Berry Blueberry Chutney on Turkey breast.
Photo Credit: www.bcblueberry.com

 

Ingredients:
 

4 cups B.C. blueberries, fresh or frozen
16-ounce can whole berry cranberry sauce
¼ cup sugar
3 teaspoon balsamic vinegar
1 ½ teaspoon grated orange peel
1 teaspoon ground ginger
¼ to ½ teaspoon crushed red pepper
¼ teaspoon ground black pepper
 
Directions:

1. In a medium non-reactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers. Bring to a boil.

2. Boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.

3. Pour into clean jars; cover and refrigerate up to 3 weeks. Or, place in canning jars and process according to manufacturer's directions or in covered plastic containers and freeze.

Main Image Photo Credit: www.bcblueberry.com

Daniel Pillai

Daniel Pillai

Author

Daniel is the Digital Media Manager for ANOKHI MEDIA and the host for ANOKHI's entertainment channel, PULSE TV. As part of the dream team, Daniel manages all multiple channels under ANOKHI’s portfolio, while also training new on-air talent, and showing budding p...

COMMENTS