Description
Spicy Indian pakoras bring street market magic to your kitchen with crispy chickpea-battered vegetables. Crunchy, golden-brown fritters deliver authentic subcontinental flavor that transports taste buds straight to bustling Mumbai markets.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups chickpea flour
- 1 ½ cups onions, grated
- 2 cups potato, peeled and grated
- 2 ½ cups cauliflower, finely chopped
Spices and Seasonings:
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon fenugreek powder
- ½ teaspoon chilli powder (pure chilli powder)
- 2 teaspoons salt (cooking/kosher salt)
- 2 large red chillies (cayenne peppers), finely chopped
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons coriander/cilantro leaves, finely chopped
Liquid and Cooking Ingredients:
- ¾ cups + 2 ½ tablespoons water
- 3 – 4 cups vegetable or canola oil
Coriander Mint Sauce (Option 1):
- 2 cups mint leaves
- 1 cup coriander/cilantro leaves
- ¼ cup eschalot, sliced
- 3 tablespoons lime juice
- 1 teaspoon caster sugar
- ½ teaspoon cumin seeds
- ½ teaspoon cooking/kosher salt
- 2 ice cubes
Minted Yogurt Sauce (Option 2):
- 1 cup plain yoghurt
- ½ cup mint leaves
Instructions
- Craft a silky batter by blending chickpea flour with an aromatic medley of turmeric, cumin, coriander, fenugreek, and chilli. Gradually incorporate water, whisking until the mixture achieves a consistent, smooth texture.
- Fold in a vibrant array of diced vegetables including potato, cauliflower, onion, ginger, fresh chilli, and chopped coriander. Stir thoroughly until the batter transforms into a thick, almost paste-like consistency that clings generously to the vegetables.
- Prepare your cooking environment by heating oil in a sturdy, heavy-bottomed pot to precisely 180°C. Maintain a stable temperature to ensure crisp, golden exteriors.
- Carefully drop spoonfuls of the vegetable-laden batter into the hot oil, allowing them to gently form irregular, rustic shapes. Work in small batches to prevent temperature decline and ensure even cooking.
- Fry each pakora for 2-3 minutes, rotating occasionally to achieve a uniform golden-brown coloration. The ideal pakora should possess a crisp exterior and a tender, flavorful interior.
- Transfer the freshly fried pakoras to a paper towel-lined surface to drain excess oil. Keep warm in a low-temperature oven if serving multiple batches.
- For the accompanying sauce, blend fresh coriander, mint, yogurt, and complementary seasonings until smooth and creamy. Serve immediately alongside the hot, crispy pakoras.
Notes
- Prep like a pro by ensuring your chickpea flour batter has a thick, paste-like consistency for perfect pakora texture.
- Control oil temperature meticulously at 180°C/350°F to achieve crispy, golden-brown exteriors without burning.
- Avoid overcrowding the pot when frying to maintain consistent oil temperature and ensure even cooking.
- Keep cooked pakoras warm in a low-temperature oven (80°C/175°F) to preserve crispiness while preparing multiple batches.
- Use two tablespoons or hands to shape batter into loose patties, allowing for rustic, authentic street-food appearance.
- Pair with zesty Coriander Mint Sauce or cooling Minted Yogurt Sauce to elevate the spicy, crispy pakora experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg