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Super-Crispy Vegetables Pakoras (Fritters)

Super-Crispy Vegetables Pakoras (Fritters)

Pakoras are a Pakistani-style deep-fried snack made with grated vegetables that are coated in a spicy chickpea flour batter. In this recipe, the sliced onions and potatoes come together to give a super-crispy, extremely-crunchy texture to these fritters.

Super-Crispy Vegetables Pakoras (Fritters)

These Pakistani-style Pakoras are an almost mandatory Iftar snack at most households. And with Ramadan a few weeks away, I had to share my version with you all. There are so many variations you can do with pakoras, although my personal favourite is these extremely crispy ones made with potato and onions, I do love me some fish and chicken pakoras too. 

In today's recipe, I am going to share with you some tips and tricks that will help you achieve these flaky potato pakoras that are bursting with flavour. 

Super-Crispy Vegetables Pakoras (Fritters)

INGREDIENTS

  • 1 medium potato 
  • 1 medium onion (finely sliced)
  • as required - mint leaves (chopped)
  • as required - coriander leaves (chopped)
  • 1-2 green chilies (chopped)
FOR THE BATTER
  • 6 tbsp gram flour - besan
  • 2 tbsp all-purpose flour
  • 2 tbsp cornflour
  • 3/4 tsp or to taste salt
  • 1/2 tsp or to taste red chili powder
  • 1/2 tsp red chili flakes
  • 1 tsp dried fenugreek leaves - kasuri methi
  • 1/2 tsp cumin powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp coriander seeds
  • water for mixing

DIRECTIONS

  1. Grate the potato finely. Then press it in your hands and squeeze as much water as you can. Add the grated potato in a bowl. The grating and squeezing part is the most vital for these super-crispy pakoras.
  2. In a separate bowl add all the ingredients except potato and onion. Make a thick paste-like batter with cold water.
  3. Heat some oil for deep-frying.
  4. When the oil is heated, in the batter add the potato and onions. Mix until the batter is coating the vegetables. The quantity of the vegetables should be more than the batter. The vegetables should not be drowing in the batter rather seem barely coated with the mix.
  5. Now, use your fingers or a fork to drop around a tablespoon of batter in the oil. DO NOT use a spoon as it will flatten the pakoras.
  6. Fry on medium low heat in the beginning and when cooked increase the heat to crisp the pakoras. Turn over the pakoras in the middle to get an even brown colour.
  7. Take out on a paper towel and then serve with some ketchup or mint chutney.

NOTE

  • This recipe serves 1-2. Double if you want more!
  • You can do a little taste test of the batch before making all the pakoras. When oil is heated, add a small amount of batter and taste when it is properly fried. Adjust seasoning if required!
  • You can use the same batter for dipping eggplant slices, spinach leaves, cauliflower florets or any other vegetable(s) you fancy.

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