Vegetable Tempura with Mango Chutney Dip

Vegetable tempura is a classic Japanese dish that can be made with a variety of vegetables. In this recipe, we use a simple batter made with chickpea flour, water, salt, and baking powder. The batter is then coated with bread crumbs and fried until golden brown and cooked through. The tempura is served with a sweet and tangy mango chutney dip.

The history of tempura is long and storied, dating back to the 16th century when Portuguese traders introduced the technique of frying seafood and vegetables in batter to Japan. The word "tempura" is thought to be derived from the Portuguese word "tempero," meaning "seasoning." Tempura quickly became popular in Japan and has since spread to other parts of the world.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon vegetable oil
• 1 cup mixed vegetables (such as broccoli, carrots, zucchini, and bell peppers)
• 1/2 cup mango chutney

Instructions

1. In a large bowl, whisk together the chickpea flour, water, salt, and baking powder. Let the batter rest for 5 minutes.
2. Add the vegetable oil to a large skillet or wok and heat over medium heat.
3. Dip the vegetables into the batter, then coat them with the bread crumbs.
4. Fry the vegetables in the hot oil for 2-3 minutes per side, or until golden brown and cooked through.
5. Drain the vegetables on paper towels.
6. Serve the tempura with the mango chutney dip.

Why It Works

• The chickpea flour batter is light and airy, and it helps to create a crispy exterior on the vegetables.
• The bread crumbs add a crunchy texture to the tempura.
• The mango chutney dip is a sweet and tangy complement to the savory tempura.
• Frying the tempura in hot oil helps to cook the vegetables through and create a golden brown crust.