Crispy Vegetable Pakoras | Vegetable Fritters
 
Prep time
Cook time
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Crispy Vegetable Pakoras | Vegetable Fritters | Crispy, golden, battered, and pan-fried vegetables. An absolute must with Indian chai. Pakoras are a popular Indian snack that are perfect for a rainy day or to serve as appetizers.
Author:
Recipe type: Appetizer
Cuisine: Indian
Ingredients
  • 1 cup besan; chickpea flour
  • ⅓ cup water; start with this & add more if needed
  • ½ teaspoon turmeric powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • ⅛ teaspoon red chili powder
  • ⅛ saunf/fennel seeds; coarsly crushed
  • ⅛ ajwain/caraway seeds; coarsly crushed
  • 1 teaspoon salt; adjust for taste
  • 1 tablespoon kasoori methi; crushed
  • 1 large onion; thinly sliced and separated
  • 1 small potato; thinly sliced
  • 1 green chili; finely chopped
  • 1½ cup oil; for frying
Method
  1. Sift the chickpea flour into a medium bowl. Mix in all the spices and salt. Add the water and mix until a thick paste. Taste for salt and adjust if needed. Add the onions and let sit for 10-15 minutes. Once mixture has settled in; mix more water if required (the batter should resemble the same thickness as pancake batter). Add additional vegetables. Over medium-high heat in a large, heavy saucepan, heat the oil to 375 degrees F. Fry the coated vegetables in small batches until golden brown, about 2 minutes per batch. Drain on paper towels before serving, add a dash of chaat masala. Pakoras taste best when eaten hot and fresh. Serve them with mint chutney, ketchup, or on their own!
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/crispy-vegetable-pakoras-vegetable-fritters/