Recipe by Carol Bullock
A tasty Indian snack. One of my favorites.
Top Review by Giovanna la bella
Gram flour means chickpea flour! Garbanzo flour! Gram, not graham. Not wheat. I don't know why in Indian English they call it "gram," but such confusion it has caused for people trying to make this recipe. Chickpea flour imported from India is often sold under its Hindi name: besan.
I've been trying out various pakora recipes, and this one stacks up as pretty good. I would make some substitutions, though. It needs more water and less salt. I would go with ½ cup water and ½%u2013¾ tsp salt. And you know what's especially good added to pakoras? Whole coriander seeds. I used ¼ tsp in this recipe. Yum!
- 2⁄3 cup gram flour
- 1⁄4 teaspoon baking soda
- 5 tablespoons cold water
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon cumin powder
- 1⁄4 teaspoon turmeric
- 1⁄2 cup chopped onion
- 1⁄2 cup peeled and chopped potato
- 2 tablespoons chopped cilantro
- 1 teaspoon salt
- 1 pinch saffron
- oil (for frying)
Directions See How It's Made
- Combine flour and baking soda.
- Add cold water slowly.
- Stir until moistened.
- Add rest of ingredients but don't over-mix.
- Drop by tablespoonfuls into hot oil.
- Fry until both sides are golden brown.
- Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.