Mixed Pakoras - Savory Fritters

Submitted by Honeybeee

"These are 'any time snacks' and taste particularly good on a cool rainy day with a hot cup of tea or coffee! Enjoy!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• The batter

• 2⁄3 cup besan (Black chickpea flour/gram flour)
• 1 cup water
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ajwain or 1 teaspoon cumin seed
• 1⁄2 teaspoon paprika
• 2 tablespoons chopped coriander leaves
• 1 teaspoon finely chopped green chili

• The vegetables

• 2 medium potatoes, peeled and cut into 1/6 th of an inch rounds
• 2 onions, same as above (do not separate rings)
• 10 medium spinach leaves, stems removed
• 4 florets of a cauliflower, sliced into 1/6 th of an inch thickness
• 4 green chilies, slit lengthways on one side
• oil, to deep fry pakoras

directions

1. Sift together besan, baking soda, salt and paprika.
2. Add all the other ingredients, taking care that there are no lumps in the mixture.
3. The batter should be only slightly thicker than pancake batter.
4. Adjust quantity of water accordingly.
5. Pour oil, about 2 inches deep, in a wok/frypan and heat it really hot.
6. Dip vegetables one by one in the batter and carefully slide them in the hot oil.
7. Deep fry till golden brown.
8. Serve hot with ketchup or coriander chutney.

Reviews

[mianbao]

The amount of water given in this recipe seems to be way off, at least for the besan which I was using. Since it also describes the consistency, compared to hot cake batter, I was able to avoid watering down the batter too much. I used cumin instead of ajwain in this, and wasn't very happy with the overall seasoning. It seemed as if something was missing. JMO