Crispy Veggie Pakoras (Print Version)
# Ingredients:
→ Batter Base
01 -
2 1/4 cups of gram flour (also known as besan or chickpea flour)
02 -
Just over 3/4 cup + 2 1/2 tablespoons of water
→ Spices
03 -
1 teaspoon each of cumin and turmeric powder
04 -
1 teaspoon each of coriander and fenugreek powder
05 -
1/2 teaspoon of chili powder (pure)
06 -
2 teaspoons of kosher salt
→ Fresh Vegetables & Herbs
07 -
Grate 1 1/2 medium onions to get 1 1/2 cups worth
08 -
1 large potato, grated (about 2 cups)
09 -
2 1/2 cups of finely chopped fresh cauliflower (from 1/4 head)
10 -
2 cayenne chili peppers, finely diced
11 -
1 tablespoon of fresh ginger, grated finely
12 -
2 tablespoons of freshly chopped coriander leaves
→ For Cooking
13 -
3-4 cups of cooking oil (canola or vegetable oil) to fry
# Instructions:
01 -
In a big bowl, dump in the gram flour with cumin, turmeric, coriander, fenugreek, and chili powder. Slowly stir water in while whisking everything till you get a thick batter consistency.
02 -
Stir the grated potato, onion, chopped cauliflower, chilies, ginger, and fresh coriander into the batter. Keep mixing with a large wooden spoon till the mixture feels heavy and paste-like.
03 -
Set your oven to 175°F (80°C) so it's ready to keep the finished snacks warm. Place a wire rack over a tray nearby. Using a heavy-bottomed pan, heat oil to about 350°F (180°C) and aim for a depth of at least 1.5 inches.
04 -
Grab around 2 tablespoons of the batter and shape them into rough patties. Carefully glide these into the hot oil. Don’t crowd the pot, fry 2-3 minutes per batch until they look golden. Remove and let them drain on paper towels.
05 -
Pop the freshly fried pakoras onto the rack in your warm oven while you handle the remaining batter. Serve the hot pakoras with some Minted Yogurt Dip or Coriander Mint Chutney.
# Notes:
01 -
These veggie fritters with a crispy texture are popular bites in Indian street food. Folks also love them as starters or snacks for parties.
02 -
This recipe is pretty mild, containing just two red chilies for the entire batch. Add or skip them depending on how spicy you want it.
03 -
If you've got leftovers, they store well. Keep them in the fridge for five days or stash them in the freezer for three months.