Pakora

Ingredients:

  • 2 1/4 cups checkpea flour
  • 1 Tsp Turmeric powder
  • 1 Tsp Cumin powder
  • 1 Tsp Coriander powder
  • 1 Tsp Fenugreek powder
  • 1/2 Tsp Chili powder
  • 2 Tsp salt
  • 3/4 cups + 2 1/2 Tbsp water
  • 1 1/2 Cups finely chopped onion
  • 2 Cups potato, peeled and grated
  • 2 1/2 cups finely chopped cauliflower
  • 2 Large red chillies (cayenne peppers) adjust to taste
  • 1 Tbsp fresh ginger or ginger powder
  • 2 Tbsp fresh cilantro leaves finely chopped

 

Directions:

  • Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
  • Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
  • Preheat oven to 80°C/175°F – to keep cooked pakoras warm. Set a rack over a tray.
  • Heat oil: Heat 4cm / 1.5″ oil in a large heavy based pot to 180°C/350°F (Note 6).
  • Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don’t crowd the pot, it will lower the temperature too much.
  • Fry pakoras: Fry 2 – 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
  • Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

 

The original recipe can be found here: Recipe Tin Eats