Vegetable Pakora

Name: Vegetable Pakora
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup chickpea flour (besan); 1 medium russet potato, thinly sliced; 1 medium yellow onion, thinly sliced; 1 cup spinach leaves, roughly torn; 1 tsp carom seeds (ajwain); 1/2 tsp red chili powder and 1/2 tsp turmeric; 1 tsp salt; 3 cups vegetable oil, for deep frying

Crispy chickpea-battered vegetable fritters that are golden outside, soft inside, and irresistible with chutney on a rainy afternoon.

30 minutes

Serves 4

Appetizer

Contains common allergens

Wheat

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Instructions

6 steps

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.

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