Vegetable Pakora
Crispy chickpea-battered vegetable fritters that are golden outside, soft inside, and irresistible with chutney on a rainy afternoon.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, whisk together the chickpea flour, carom seeds, red chili powder, turmeric, and salt, then gradually add about 2/3 cup water to form a thick, smooth batter that coats the back of a spoon.
- 2
Fold the sliced potato, onion, and torn spinach into the batter until every piece is evenly coated.
- 3
Heat the oil in a deep, heavy pan to 350 degrees F, testing readiness by dropping in a pinch of batter that should sizzle and rise immediately.
- 4
Gently drop in spoonfuls of the coated vegetables in small batches, frying for 4 to 5 minutes while turning occasionally until deep golden and crisp.
- 5
Lift the pakoras out with a slotted spoon and drain on a paper-towel-lined plate.
- 6
Serve hot with mint-cilantro chutney or tamarind chutney and a wedge of lemon.
Plan it in Listahan
Add Vegetable Pakora to your week, check it against your household's allergens, and build the shopping list automatically.