Here’s a delicious recipe for classic Indian pakoras, which are crispy fritters often enjoyed as a snack or appetizer.
Ingredients
For the batter:
- 1 cup chickpea flour (besan)
- 1 medium onion, thinly sliced
- 1 medium potato, thinly sliced or julienned
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ajwain (carom seeds) – optional
- Salt to taste
- Water, as needed
- Fresh coriander leaves, chopped (optional)
For frying:
- Oil for deep frying
Instructions
- Prepare the Batter:
- In a mixing bowl, combine chickpea flour, cumin seeds, red chili powder, turmeric powder, ajwain, and salt.
- Gradually add water to the dry ingredients, whisking to form a smooth, thick batter. The batter should coat the back of a spoon.
- Add Vegetables:
- Add the sliced onions, potatoes, green chilies, and coriander leaves (if using) to the batter. Mix well to ensure the vegetables are evenly coated.
- Heat the Oil:
- In a deep pan or kadhai, heat oil over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- Fry the Pakoras:
- Carefully drop spoonfuls of the batter-coated vegetables into the hot oil. Fry in batches, being careful not to overcrowd the pan.
- Fry until golden brown and crispy, about 4-5 minutes, turning occasionally for even cooking.
- Drain and Serve:
- Use a slotted spoon to remove the pakoras and drain them on paper towels to absorb excess oil.
- Serve hot with chutney (like mint or tamarind) or ketchup.
Tips
- You can also add other vegetables like cauliflower, spinach, or paneer for variation.
- For extra crunch, you can add a tablespoon of rice flour to the batter.
Enjoy your homemade pakoras! They’re perfect for a cozy evening or as a party snack.
