Vegetable Pakoras
Crispy and savory vegetable pakoras are a popular Indian snack made by coating assorted vegetables in a spiced chickpea flour batter and deep-frying until golden brown. Perfectly crunchy on the outside with tender veggies inside, these pakoras make a delightful appetizer or tea-time treat.
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Ingredients
- 1 cupchickpea flour (besan)
sifted
- 0 ½ cupwater
adjust to make batter consistency
- 1 mediumpotato
boiled, peeled, and grated
- 1 mediumonion
thinly sliced
- 1 cupspinach leaves
roughly chopped
- 1 cupcauliflower florets
small pieces
- 1 smallgreen chili
finely chopped, optional
- 1 teaspoonginger
grated
- 2 tablespoonscoriander leaves
finely chopped
- 1 teaspooncumin seeds
- 0 ½ teaspoonred chili powder
adjust to taste
- 0 ¼ teaspoonturmeric powder
- 0 ½ teaspoonajwain seeds (carom seeds)
optional but recommended for flavor
- 1 teaspoonsalt
or to taste
- 2 cupsoil
for deep frying
Instructions
In a large mixing bowl, combine chickpea flour, cumin seeds, ajwain seeds (if using), red chili powder, turmeric powder, and salt.
Gradually add water little by little while stirring continuously to create a smooth, thick batter that can coat the back of a spoon.
Add the grated potato, sliced onion, chopped spinach, cauliflower florets, green chili, grated ginger, and coriander leaves to the batter. Mix well until all vegetables are evenly coated.
Heat oil in a deep frying pan or wok over medium heat until hot (around 350°F or 175°C). To test, drop a small spoonful of batter into the oil; it should sizzle and rise to the surface quickly.
Carefully drop spoonfuls of the vegetable batter into the hot oil, frying in batches to avoid overcrowding. Fry each batch for about 4-5 minutes, turning occasionally, until pakoras are golden brown and crisp.
Using a slotted spoon, remove the pakoras and drain on paper towels to absorb excess oil.
Serve hot with mint chutney, tamarind chutney, or ketchup.
