Pakora
Crunchy, savory and well-seasoned with cumin, turmeric and chiles, fried vegetable pakora are a popular South Asian street food and snack. Pakoras are a perfect opportunity to use up just about any vegetables you have on hand. This version uses thinly sliced onion, potatoes and carrots, which get extracrispy when fried. Broccoli, cauliflower, sweet potato, peppers or cabbage also work well; and you can also grate or chop the vegetables rather than slicing them, if preferred. The thick, sticky batter is prepared with nutty gram or chickpea flour, but rice flour can also be used, just be sure to add the water judiciously. Pakora are best served right away, but they can also be stored in a closed container in the fridge and reheated in a hot oven for a couple of minutes. Serve pakora with mint chutney for dipping, and chai to drink alongside.
- Preparation:
- Cooking:
- Total:
- Serves: 18 persons
Ingredients
- Vegetable oil, for frying (about 7 cups)
- 1cup chickpea flour or gram flour (besam)
- 2tablespoons cornstarch
- ½cup chopped cilantro, plus more for garnishing
- 1to 2 fresh chiles of choice, chopped, or 1/2 to 1 teaspoon crushed red pepper
- 2teaspoons kosher salt (such as Diamond Crystal)
- 1teaspoon ground cumin
- 1teaspoon dried fenugreek leaves or 1/2 teaspoon fenugreek powder (optional)
- 1teaspoon grated fresh ginger (optional)
- ½teaspoon turmeric
- 1large onion (yellow or red), thinly sliced
- 1large potato (russet or Yukon Gold), peeled and cut into matchsticks (about 2 inches long)
- 1large carrot, scrubbed or peeled and cut into matchsticks (about 2 inches long)
- Mint chutney, for dipping
Instructions
Step 1
To a deep pot, add enough oil to fill to about a depth of 2 inches; heat over medium-high to 350 degrees. Place a wire rack on a sheet pan and, if desired, line with parchment for easier cleanup, or line a large plate with paper towels.Step 2
In a medium bowl, using a whisk or spatula, combine the chickpea flour, cornstarch, cilantro, chiles, salt, cumin, fenugreek (if using), ginger (if using) and turmeric. Add the onion, potatoes and carrots. With your hands, toss everything together until thoroughly combined. Slowly drizzle in up to 1/2 cup cold water and mix with your hands (or use a spatula) until you have a thick, sticky batter that adheres to the vegetables. If needed, add a little more water a couple of drops at a time. If the batter gets too thin, add a little more flour.Step 3
Test one pakora for seasoning: Using two soup spoons, scoop up some batter and gently slip the pakora into the oil. Fry, undisturbed, for about 1 minute so it takes shape, and then, using a slotted spoon or a spider strainer, turn a few times until golden-brown all over, about 2 minutes. Transfer to the wire rack and when cool enough, taste for seasoning. Adjust seasoning if needed, and repeat with the rest of the batter. Work in batches so as not to overcrowd the pot, about 3 pakoras at a time, and stir the batter between batches to keep it evenly combined. Maintain the oil temperature as needed.Step 4
Garnish with cilantro and serve pakoras hot (see Tip), with mint chutney for dipping.