An appetizer consisting of various ingredients, such as vegetables or meat, coated in a seasoned chickpea flour batter, deep-fried to a golden crisp, offering a delightful combination of textures and flavors.
Preparation Time: 15-20 minutes
Cooking Time: 15-20 minutes
Ingredients:
For the Pakora Batter:
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour (optional, for extra crispiness)
- 1 teaspoon baking soda
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- Salt to taste
- Water (as needed to make a thick batter)
For the Pakoras:
- 2 cups mixed vegetables (onions, potatoes, spinach, cauliflower, etc.), thinly sliced or chopped
- Oil for deep frying
Instructions:
- Prepare the Vegetables:
- Slice or chop the vegetables of your choice into thin, bite-sized pieces.
- Make the Pakora Batter:
- In a mixing bowl, combine chickpea flour, rice flour (if using), baking soda, red chili powder, turmeric powder, cumin powder, and salt.
- Gradually add water while stirring to form a thick, smooth batter. Make sure there are no lumps.
- Heat Oil:
- Heat oil in a deep pan over medium heat.
- Coat Vegetables:
- Dip the vegetable slices into the batter, ensuring they are well coated.
- Fry Pakoras:
- Carefully drop the coated vegetables into the hot oil, a few at a time, to avoid overcrowding.
- Fry until the pakoras are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel to drain excess oil.
- Repeat:
- Repeat the process until all the vegetables are coated and fried.
- Serve:
- Serve hot pakoras with your favorite chutney or sauce.
You can adjust the recipe by adding spices or different herbs based on your taste. Serve with chutney of choice, mint, yogurt or tamarind.