Prep 5 mins
Cook 30 mins
This recipe is really for the batter, as you can use almost any vegetables for this. Out favorites are potatoes, yams, unripened bananas, eggplant and zucchini. Other suggestions are pumpkin, cauliflower, bell pepper strips, asparagus spears and okra. Serve with tamarind chutney or ketchup!
- 1 1⁄2 cups chickpea flour, sifted
- 1 tablespoon lemon juice
- 1⁄2 teaspoon turmeric
- 1 teaspoon black pepper, ground
- 1 1⁄2 teaspoons salt
- 4 tablespoons ghee (or oil)
- 1⁄2 teaspoon chili powder
- 3 teaspoons coriander powder
- 1⁄2 teaspoon hing
- 1⁄4 teaspoon baking powder
- Combine all batter ingredients and whisk until smooth and is the consistency of heavy cream.
- Heat oil in a wok to about 350 degrees.
- Dip vegetables one at a time into batter then drop into hot oil.
- Fry until golden brown, turning to assure even browing on both sides.
- Remove with a slotted spoon to drain on paper towels.
I followed the recipe except for the hing, but I didn't get batter. It was way too dry. I had to add water to make it into batter. Never made pakoras before so I don't know if I was just supposed to know to add water. Anyway they tasted really good. I dipped green beans, cauliflower, onions and mushrooms.
The batter is great but I was not into the potatoes. I will deffinatley use this again but I think with peppers. Thanks!