Recipe by Sandi (From CA)
Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Might I shamelessly suggest my Butter Chicken (Murgh Makhani) as a main dish? Serving size depends on how many other items are on one's plate to fill up on!
Top Review by UmmHumza
During Ramadan pakoras are everywhere. I always wanted to make them but had no clue how to. I love loved this recipe. The directions were easy and the results were so tasty. I must admit that I added a few more veggies and made "pakora balls". I ended up doubling the amount of batter in order to cover the veggies. I used cauliflower, eggplant (chopped),green chilie, onion, potato, and carrot (grated).The only thing I found was that it took me a lot longer then 15 min cook time and 10 min prep. This was probably because I had a few more vegetables to slice. These were just perfect! Thanks for Posting the recipe.
- 1 cup chickpea flour (besan)
- 2 tablespoons oil
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons salt
- 1⁄2 cup water
- 1 -2 green chili, chopped (jalapeno or your choice depending on heat pref.)
- 1 tablespoon cilantro, chopped
- 1 potatoes or 1 yam, sliced 1/4 thick
- 1 small cauliflower, broken into very small florets
- 1 cup spinach leaves, torn
- 1 1⁄2 cups onions, halved and sliced
Directions See How It's Made
- Boil the potato or yam slices until *just* tender, being careful not to overcook.
- Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
- Add the vegetables and mix in evenly.
- Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
- Serve with cilantro or mint chutney or cucumber raita.