Vegetable Fritters (Pakora)
Submitted by lenni
Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.
YIELD
12 servingsPREP
10 minCOOK
5 minREADY
15 minIf you’ve ever ordered pakora at an Indian restaurant and wondered how hard they are to make at home, the answer is: not hard at all.
The batter is a simple blend of chickpea flour, all-purpose flour, and a warm spice mix of cumin, coriander, turmeric, and cayenne, whisked together with cold water and lemon juice until smooth as heavy cream.
Sliced potatoes, cauliflower florets, and chopped red bell peppers get dunked in the batter, then fried in hot oil for about 5 minutes until they’re shatteringly crisp and golden.
Serve them hot with tamarind chutney or mint yogurt sauce on the side.
Kitchen Tips
- Keep the water cold. Cold batter hitting hot oil is what creates that extra-crisp shell
- Don’t crowd the pan. Fry in small batches so the oil temperature stays high
- The optional asafetida (hing) adds a savory, onion-like depth. A little goes a long way
- Drain on paper towels and keep warm in a low oven while you finish frying the rest
Ingredients
Directions
Blend flours, baking soda, cream of tartar, salt and spices.
Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream.
Set aside.
Heat about 3 inches of oil in a large skillet or deep fryer.
Dip vegetables in batter to coat.
Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes.
Remove with a slotted spoon and drain on absorbent paper.
Cover and place in a warm oven while cooking remaining pakoras.
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