Japanese Mixed Mushrooms & Spinach Pakora Bites
enoki mushroom & shaved vegetable salad with tamarind chutney

Recipe provided to Mikei®
by Chef Gurj Dhaliwal


Yield: Makes 18-24

Pakoras Chutney Salad & Dressing
  • 12 shitake mushrooms diced
  • 1 pkg. enoki mushrooms chopped
  • 1 cup spinach chopped
  • 2 cloves garlic minced
  • 1 tbsp. ginger minced
  • ¼ red onion chopped
  • 1 tsp. turmeric powder
  • 1 tsp. garam masala
  • ½ tsp. chili powder
  • 1 tbsp. cilantro chopped
  • ½ tsp. cumin seeds
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 4 tbsp. yogurt
  • 5 tbsp. all-purpose flour
  • 2 cups vegetable oil for frying
  • 1 tbsp. vegetable oil
  • ¼ red onion minced
  • 2 cloves garlic minced
  • 1 tbsp. ginger minced
  • 2 tomatoes diced
  • 1 red thai chili sliced
  • 6 tbsp. jar tamarind paste
    (can be purchased at any Asian food store)
  • 3 tbsp. red wine vinegar
  • 2 tbsp. brown sugar
  • 3 tbsp. water
  • ¼ salt
  • ¼ black pepper
  • ½ pkg. enoki mushrooms, stems removed
  • ½ carrot
  • 3 radishes
  • ½ head of fennel
  • ¼ red onion
  • 1 small handful of micro greens
  • 3 tbsp. mustard oil
  • 1 tbsp. white wine vinegar
  • 1 tsp. whole mustard
  • pinch salt
  • pinch black pepper


  1. Begin this recipe by preparing the pakora mix in a large enough bowl where the ingredients can be mixed easily.
  2. In the bowl add all of the ingredients except for the yogurt, flour & vegetable oil.
  3. When all ingredients have been mixed thoroughly add in yogurt and mix to make all ingredients wet.
  4. Add in flour and mix gently to make the finished batter.
  5. Heat vegetable oil in a shallow frying pan over medium heat.
  6. Using two tea spoons or a small ice cream scoop form the pakoras and gently place in the preheated oil that is approximately 375° Fahrenheit, be sure not to over crowd your pan and only cook 6-8 pakoras at a time.
  7. Cook the pakoras 2-3 minutes per side until golden brown and crispy, remove and drain on paper towel.
  8. To prepare the chutney begin by sautéing onion, garlic, ginger with vegetable oil over medium heat in a heavy bottom saucepot for 4-5 minutes.
  9. Add in fresh chili, tomatoes and cook for 10 minutes.
  10. Add tamarind paste, vinegar, sugar, water, seasoning and cook for 10 minutes.
  11. Take the chutney off the heat and while using a hand blender puree the chutney for a smooth consistency.
  12. To shave the vegetables you can use either a small Japanese style mandolin or a very sharp peeler.
  13. Prepare the carrot, radish and fennel by shaving lengthwise into a small bowl, if you don’t have a mandolin the red onion can be shaved thinly by using a knife.
  14. Mix in the trimmed enoki mushrooms and micro greens.
  15. In a separate small bowl prepare the dressing by adding oil, vinegar, mustard seeds and seasoning.
  16. Toss the vegetable salad with 2 tbsp. of dressing.
  17. Plate the pakoras along with the fresh chutney, dressed salad and enjoy!

About the Chef

Gurj Dhaliwal (Twitter: @GurjDhaliwal)

The acclaimed Chef Gurj Dhaliwal dazzled television audiences in Food Network Canada's, "Superstar Chef Challenge", as he reigned supreme as the national winner in 2007. Prior to that, this culinary artist was creating havoc in the kitchen from a very young age. After graduating at the top of his class, Dhaliwal landed his first job at Vancouver’s well-known CinCin Ristorante. He then completed his Red Seal Chef's Certificate at the Fairmont Waterfront Hotel to only make his way to Australia to work at the Four Seasons Sydney for a year. After winning the show, Dhaliwal decided to open his own catering business, GD Gourmet, proving his clients with high quality food in the interactive and intimate environment of their home. Dhaliwal and his creations have been featured in local magazines, JugniStyle.com and currently is the Head Chef of high-end fashion retailer Aritzia’s internal Bistro & Café.

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