Pakora (پکوڑا)

Pakora is a beloved Indian snack created by deep-frying a mixture of vegetables or meat in a chickpea flour batter. With a crispy exterior and tender interior, Pakoras are relished during the monsoon season or as an appetizer. Achieving great Pakoras hinges on the batter’s consistency and the choice of vegetables or meat. Present them hot with mint chutney or ketchup for a delightful culinary experience.

Ingredients

• 1 cup onion, thinly sliced
• 1 cup potatoes, thinly sliced
• 1 cup spinach leaves
• 1 cup cauliflower florets
• 1 cup chickpea flour (besan)
• 1 tsp carom seeds (ajwain)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp chili powder
• 1/2 cup water
• salt
• oil for frying

Instructions

1. Preheat oil in a deep pan over medium heat for frying.
2. In a large bowl, combine chickpea flour, carom seeds, turmeric powder, cumin powder, chili powder, and salt.
3. Gradually add water to the flour mixture, stirring to form a thick, smooth batter.
4. Dip the sliced onions, potatoes, spinach leaves, and cauliflower florets in the batter, ensuring they are evenly coated.
5. Using a slotted spoon, carefully place the coated vegetables into the hot oil.
6. Fry the Pakoras until they turn golden brown, approximately 4-5 minutes per batch.
7. Remove the fried Pakoras from the oil and place them on a paper towel-lined plate to absorb excess oil.
8. Serve the Pakoras hot with mint chutney or ketchup.

Keywords: Crispy, Golden, Vegetable, Batter, Appetizer

Spice Rack: Carom Seeds, Turmeric Powder, Cumin Powder, Chili Powder

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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