In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Pakora pita pockets with spicy chile-mango sauce
Dairy-Free, Mediterranean, Lean & Clean, Vegan, <600 Calories
2 Servings, 490 Calories/Serving
35–50 Minutes
These easy-to-make Indian vegetable fritters require just one pan. Pair them with our signature spicy mango-chile sauce for a crowd-pleasing meal.
In your bag
- 1 organic russet or other white potato
- 10 ounces organic cauliflower “rice”
- 2 ounces organic shredded carrots
- Sunbasket pakora seasoning blend (chickpea flour - cumin - coriander - turmeric - baking powder - cayenne)
- 1 organic lime
- Sunbasket spicy chile-mango blend (mango - gochujang)
- 2 Atoria’s Family Bakery whole wheat pita breads
- 3 ounces organic baby arugula or other leafy greens
- 2 tablespoons fried shallots
Nutrition per serving
Calories 490, Total Fat 20g (26% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 390mg (17% DV), Total Carb. 70g (25% DV), Fiber 13g (46% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 14g
Contains:
Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Make the pakora batter
- Scrub or peel the potato; using the large holes of a box grater or a food processor fitted with the grating attachment, coarsely grate the potato.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potato, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the cauliflower “rice” and carrots and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes.
Transfer the vegetables to a large bowl. Add the pakora seasoning blend and season with salt and pepper. Stir to form a batter that has the consistency of mashed potatoes. Wipe out the pan.
2
Cook the pakoras
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches, spoon 2 tablespoons batter into the pan for each pakora, being careful not to crowd the pan. Press lightly with a spatula and cook, turning once, until the pakoras are crisp and browned, 5 to 7 minutes. Transfer to a paper-towel-lined plate and season with salt. Add more oil between batches if needed. While the pakoras are cooking, prepare the remaining ingredients.
3
Make the spicy chile-mango sauce
- Juice the lime.
In a small bowl, stir together the spicy chile-mango blend and lime juice; season to taste with salt and pepper.
4
Warm the pita breads
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.
Serve
Transfer the pita halves to individual plates and fill with the pakoras, arugula, and as much chile-mango sauce as you like. Garnish with the fried shallots and serve.
Kids Can!
- Scrub the potato.
- Stir the pakora batter.
- Juice the lime.
- Help assemble the pitas.
- Garnish with the fried shallots.