Vegetable Pakora
Crispy Indian fritters made with a spiced chickpea-flour batter coating vegetables like onion, potato, and cauliflower. These golden, crunchy bites are the perfect snack or starter served with mint chutney.
Ingredients
- 1 1/2 cups chickpea flour (besan)
- 1 yellow onion, thinly sliced
- 1 russet potato, peeled, thinly sliced
- 2 cups cauliflower, small florets
- 2 jalapeño, thinly sliced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 cup cold water
- 4 cups neutral oil, for frying
- 1/2 cup store-bought or homemade mint chutney
Instructions
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1
In a large bowl, combine 1 1/2 cups chickpea flour (besan), 1 tsp cumin seeds, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp cayenne pepper, and 1 tsp salt. Whisk in 1 cup cold water gradually until you have a smooth, thick batter.
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2
Add 1 thinly sliced yellow onion, 1 peeled, thinly sliced russet potato, 2 cups small florets cauliflower, and 2 thinly sliced jalapeño to the batter and toss to coat every piece well.
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3
Pour 4 cups neutral oil into a deep saucepan or wok to a depth of about 3 inches. Heat over medium-high heat to 350°F.
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4
Working in batches, drop heaping spoonfuls of the vegetable-batter mixture into the hot oil. Do not crowd the pan. Fry for 3-4 minutes, turning occasionally, until deep golden and crispy.
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5
Remove with a slotted spoon and drain on a paper-towel-lined plate. Repeat with remaining batter.
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6
Serve immediately with 1/2 cup store-bought or homemade mint chutney on the side.