Onion Pakora with a Chutney Trio (Mango, Coconut, and Cilantro-Mint) and Chile Tuile

Combine all the pakora ingredients in a large bowl and then slowly add 1/4 cup water, mixing as you add it. You may need an additional 1/4 cup water – you want the consistency to be like thick pancake batter. Set aside for at least 10 minutes to let the flavors meld.

Heat a large skillet over medium high heat. When hot, add oil so that it is 2-3 inches deep and heat the oil to 300-350ºF. You can test if the oil is hot enough by adding a piece of onion to it – it should immediately sizzle and float.

Scoop heaping tablespoons of the mixture into the oil and cook until golden on one side, about 3-5 minutes. Flip and cook the second side until golden, another 3-5 minutes. (I like to taste test some of the first few to make sure they are cooked all the way through as you may need to adjust the cooking time). Transfer cooked pakoras to a paper towel lined plate and sprinkle with salt. Repeat until all the batter is used and serve at room temperature with chutney.

Heat a large nonstick pan over medium-high heat. When hot, add the oil along with the ginger, garlic, and jalapeño. Cook until fragrant, about 1 minute. Add the garam masala, nigella, coriander, cumin, cardamom, cloves, and cinnamon. Cook, stirring constantly until fragrant, about 1 minute more. Add the mango, vinegar, sweetener, Dijon, and glucomann. Bring to a boil and then reduce the heat to a simmer and cook until thickened, about 10 minutes. Whisk in butter until smooth then transfer to a bowl and set aside.

Start making the chutney first. Add the coconut, mango powder, jalapeño, ginger, salt and warm water to a blender. Blend until completely smooth and add water to desired consistency. Transfer to a bowl and set aside. Do not clean the blender.

Heat the avocado oil in a small pan. When hot, add the mustard seeds and cook until fragrant and just beginning to brown. Add the curry leaves and asafetida powder and cook for another couple of seconds.

Pour the browned spices over top of the coconut.

For the chutney, combine all ingredients in a blender and process until completely smooth. You may need to add a couple tablespoons of water to get everything to blend. If you would like it thicker, add a small pinch of xanthan gum to the blender.

Whisk together all tulle ingredients until smooth. Use a spoon to transfer to a tuile mold and spread with a knife, bench scraper, or offset spatula, making sure excess batter is wiped away. Bake for 6 min at 350ºF and then carefully remove the tuiles from the mold.