Crispy Indian Vegetable Pakora Fritters (Print Version)
# Ingredients:
→ Batter Base
01 -
2 1/4 cups chickpea flour (also known as gram flour or besan)
02 -
3/4 cups + 2 1/2 tbsp water
→ Spices
03 -
1 teaspoon turmeric powder
04 -
1 teaspoon cumin powder
05 -
1 teaspoon coriander powder
06 -
1 teaspoon fenugreek powder
07 -
1/2 teaspoon pure chili powder
08 -
2 teaspoons kosher salt
→ Fresh Vegetables & Herbs
09 -
1 1/2 cups grated onions (about 1 1/2 onions)
10 -
2 cups grated potato (about 1 large)
11 -
2 1/2 cups finely chopped cauliflower (about 1/4 large head)
12 -
2 large red chilies (cayenne peppers), finely chopped
13 -
1 tablespoon finely grated fresh ginger
14 -
2 tablespoons finely chopped fresh coriander leaves
→ For Cooking
15 -
3-4 cups vegetable or canola oil (for deep frying)
# Instructions:
01 -
Combine chickpea flour with all the spices (turmeric, cumin, coriander, fenugreek, and chili powder) in a large bowl. Gradually whisk in the water to form a thick batter.
02 -
Add the grated potato, chopped cauliflower, grated onion, ginger, chopped chilies, and fresh coriander. Mix thoroughly with a wooden spoon until you have a thick, almost paste-like consistency.
03 -
Preheat your oven to 80°C/175°F to keep cooked pakoras warm. Set up a rack over a tray. Heat oil in a large heavy-based pot to 180°C/350°F, ensuring you have about 4cm (1.5 inches) of oil depth.
04 -
Using about 2 tablespoons of batter per pakora, form rough patty shapes and carefully drop into the hot oil. Don't overcrowd the pot. Fry for 2-3 minutes until golden brown, then drain on paper towels.
05 -
Transfer fried pakoras to the warm oven while cooking remaining batches. Serve hot with your choice of Coriander Mint Sauce or Minted Yogurt Sauce.
# Notes:
01 -
These crispy Indian vegetable fritters are traditionally served as street food and make perfect appetizers or party snacks
02 -
The spice level is mild, using just 2 large chilies across the entire batch. Feel free to adjust the chilies to your taste
03 -
Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months