|But fried chicken hearts actually look good...|
From July 18th, 2012 New York Times
For the Pakoras
1/4 c chickpea flour (we bought dried chickpeas and blended them)
3/4 c flour
1 c fine cornmeal
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp turmeric powder
2 1/2 c corn (approx 6 ears), ground into a puree
4 tbls ghee (or vegetable oil)
1/2 tsp cumin
1/2 tsp fennel
1/2 tsp mustard
1 tsp chopped chile pepper
1/2 c chopped scallions
1/2 cup chopped cilantro
1 tbls grated ginger
For the Chutney
1/2 c tamarind juice ( or 1/3 cup OJ and 3 tbls lime juice)
6 tbls brown sugar
1/2 tsp salt
1/3 c diced onion
1/2 tsp chopped chile pepper
2 tsp grated ginger
2 mangoes diced
2 tbls chopped cilantro
Mix together flour and cornmeal with salt, baking powder and turmeric. Add in pureed corn.
Mix ghee/oil over medium heat with cumin, fennel and mustard. When hot, add in chile, scallion, cilantro and ginger.
Fill up a skillet with 1 inch of vegetable oil. Heat in high until the oil looks wavy (you can also drop a little water into it and it should evaporate almost immediately). Shape the flour dough into pancake shapes.
Carefully lower each pancake into the oil. Let each side brown, then flip to cook the other (about 2 minutes on each side). Remove with a slotted spoon and place on a plate with paper towels to absorb some oil.
Serve hot with lime wedges and mango-tamarind chutney.
Mix the sugar and salt into tamarind juice. Mix until dissolved. Add everything else except for the cilantro and mix. When ready to serve, add cilantro.