Pakoras

Pakoras

By
From
Spice Kitchen
Serves
4
Makes
12–16
Photographer
Jana Liebenstein

Quick to make and quick to eat, these crispy fried fritters are a popular finger food in India. This recipe is for the traditional pakora – the tempura-style individual piece of vegetable fried in batter. There are many types of pakoras, including prawn, chicken, fish, bread and even hard-boiled egg! They are a really versatile snack to make when friends drop in unannounced, as you are sure to have at least one or two vegetables that you can use to dip in the batter. Pakoras are delicious served with Tamarind and ginger chutney or Green chutney.

Ingredients

Quantity Ingredient

250 g prepared mixed vegetables, choosing from the following:

Quantity Ingredient
200g english spinach, stems discarded, individual leaves separated
1 small eggplant, sliced into 2.5 cm thick batons
1 large onion, sliced into thick rings
1 large potato, peeled and sliced into 5 mm rounds
4 cauli, broken into small florets about 2.5 cm across
vegetable or canola oil, for deep-frying

Batter

Quantity Ingredient
110g besan, (chickpea flour)
1 teaspoon ajwaiin seeds
1 teaspoon chilli powder
2 teaspoons white vinegar
1/2-1 teaspoon salt, or to taste
Tamarind and ginger chutney, (optional)
or Green chutney, (optional)

Method

  1. To make the batter, mix together the besan, ajwaiin seeds, chilli powder, vinegar and salt in a medium bowl, then make a well in the centre. Gradually pour in 275 ml water while whisking together the ingredients to form a batter that has a coating consistency – it should coat the back of the spoon and gently drip down. Stir in a little more water, if necessary, to achieve the right consistency.
  2. Heat the oil in a wok or deep-fryer to 180°C. Dip the individual pieces of vegetable in the batter and deep-fry a few at a time until golden brown and cooked through – about 2–3 minutes for the spinach leaves, 4 minutes for the eggplant batons and onion rings, and 5 minutes for the potato rounds and cauliflower florets. Remove from the oil and drain on kitchen towels. Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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