Indian Pakoras are delicious, crispy fritters made by coating vegetables or meat in a spiced chickpea flour batter and deep-frying them until golden brown. They are a popular snack or appetizer, often served with chutney or yogurt for dipping.
Ingredients
For the pakora batter:
• 1 cup chickpea flour (besan)
• 1/4 cup rice flour (optional, for extra crispiness)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon baking powder
• Salt, to taste
• Water, as needed
For the pakora filling:
• 2 cups mixed vegetables (e.g., potatoes, cauliflower, spinach, onions, or bell peppers), chopped into bite-sized pieces
• Optional: 1 cup cooked and shredded chicken or paneer, cut into bite-sized pieces
For frying:
• Oil, for deep frying
Instructions
1. Prepare the vegetables: Wash and chop the vegetables into bite-sized pieces. If using chicken or paneer, cut them into small pieces as well.
2. Make the batter: In a large mixing bowl, combine the chickpea flour, rice flour (if using), cumin seeds, coriander powder, turmeric powder, red chili powder, baking powder, and salt. Mix well. Gradually add water, whisking until you have a smooth and thick batter that can coat the back of a spoon.
3. Add the vegetables: Add the chopped vegetables (and chicken or paneer, if using) to the batter. Mix well to coat them evenly.
4. Heat the oil: In a deep frying pan or kadhai, heat enough oil over medium heat for deep frying. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
5. Fry the pakoras: Carefully drop spoonfuls of the batter-coated vegetables into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Fry until golden brown and crispy, about 4-5 minutes, turning occasionally to ensure even cooking.
6. Drain: Once cooked, use a slotted spoon to remove the pakoras from the oil and transfer them to a plate lined with paper towels to drain excess oil.
7. Serve: Serve the pakoras hot with green chutney, tamarind chutney, or yogurt for dipping. Enjoy as a snack or appetizer!
Aprile's Kitchen 