Crispy Vegetable Pakora (Pakistani-Style Fritters)
Sliced onions and grated potatoes are dipped in a spicy chickpea batter and deep fried till crispy! These Pakistani-style vegetable pakoras are incredibly irresistible.
Ingredients
- 1 medium potato thinly sliced
- 1 medium red onion thinly sliced
- 12 fresh mint leaves chopped
- 3 tablespoon fresh coriander chopped
- 2 green chilies chopped
- ½ cup gram flour
- 2 tablespoon rice flour
- 1 teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon red pepper flakes
- 1 teaspoon dried fenugreek leaves
- ½ teaspoon cumin powder
- ½ teaspoon cumin seeds
- ½ teaspoon coriander powder
- ½ teaspoon coriander seeds
- ½ cup water
- 3 cups cooking oil for deep frying
Instructions
- In a large bowl add gram flour, rice flour, all the seasonings, mint, green chilies and fresh coriander. Make a thick paste-like batter with cold tap water. This batter shouldn't be runny.
- Pouring cooking oil in a big pot. Test the temperature with a wooden spoon or chopstick, if slight bubbles form around it the oil is heated.
- Mix the potato and onions with the spiced batter. The vegetables should not be drowning in the batter but be only slightly coated.
- 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. And don't over crowd the pot as it will bring the temperature of the oil down.
- Fry on medium heat and when cooked increase the heat to crisp up the pakoras in the end. Flip the potato fritters to get an even brown colour on both sides.
- Drain in a colander to remove excess oil.
- Sprinkle some chaat masala if you like and serve hot with your favourite chutney.
Video
Notes
- The finer your potato slices, the crunchier the pakoras will be. Cut them in matchsticks. Or for extreme crunch, grate the potatoes but make sure you squeeze all the water.
- You can do a 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.
- Add the fritter batter to the pot when the oil is medium hot. If too cold, the pakoras will absorb the oil. And if too hot, they will not cook from the inside.
- Instead of using paper towels to absorb excess oil, drain the vegetable pakoras in a colander. It will keep them from getting soggy.
- You can use the same batter for dipping eggplant slices, spinach leaves, cauliflower florets or any other vegetable that you fancy.
Nutrition
Serving: 1servingCalories: 261kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 682mgPotassium: 438mgFiber: 5gSugar: 4gVitamin A: 310IUVitamin C: 16mgCalcium: 38mgIron: 2mg
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