Crunchy Pakora Snack (Print Version)
# Ingredients:
→ Batter Base
01 -
About 2 1/4 cups of gram flour (often called besan or chickpea flour)
02 -
Roughly 3/4 cups plus 2 1/2 tablespoons of water
→ Spices
03 -
1 teaspoon chili powder (pure)
04 -
1/2 teaspoon fenugreek powder
05 -
1 teaspoon ground turmeric
06 -
1 teaspoon ground coriander
07 -
1 teaspoon ground cumin
08 -
2 teaspoons of kosher salt
→ Fresh Vegetables & Herbs
09 -
Tightly packed 1 1/2 cups of grated onion (about 1 1/2 onions)
10 -
2 tablespoons of finely chopped fresh cilantro
11 -
About 2 cups of grated potato (roughly 1 large potato)
12 -
2 large red cayenne peppers, chopped into small pieces
13 -
1 tablespoon freshly grated ginger
14 -
2 1/2 cups of chopped cauliflower florets (about a quarter of a big cauliflower)
→ For Cooking
15 -
Vegetable or canola oil for frying (about 3-4 cups)
# Instructions:
01 -
Mix the flour and all the spices (coriander, turmeric, fenugreek, cumin, and chili powder) in a big bowl. Slowly whisk in water until the mixture gets thick and smooth.
02 -
Stir the batter together with the grated potatoes, cilantro, grated onions, chopped chilies, cauliflower, and freshly grated ginger. Use a wooden spoon to combine until it’s thick and pasty.
03 -
Heat your oven to 80°C/175°F to keep finished pakoras toasty. Place a wire rack over a tray. Warm oil in a deep, sturdy pot to 180°C/350°F, ensuring the oil is about 4cm (roughly 1.5 inches) deep.
04 -
Scoop about two spoonfuls of batter for each fritter, form loose patty shapes, and drop them gently into the hot oil. Avoid crowding them. Fry for 2-3 minutes till golden, then drain on paper towels.
05 -
Pop the fried pakoras into the oven to stay warm while you fry the next batches. Enjoy them fresh with Mint Yogurt Dip or Coriander Mint Sauce.
# Notes:
01 -
Crispy vegetable fritters like this are a classic Indian street food and are perfect for sharing at parties.
02 -
They’re mildly spicy since the entire batch uses just 2 large chilies. Feel free to make it spicier to your liking.
03 -
Store leftover pakoras in the fridge for up to five days, or freeze them for up to three months.