45 Min
GF
Vegetable Pakoras
Pakoras are the quintessential fritter of India, found nationwide and loved by all. Chickpea batter adds a ton of flavor to whatever vegetable you choose to turn into a pakora. You may never look at tempura the same way after you’ve tasted a pakora!
Pakoras are the quintessential fritter of India, found nationwide and loved by all. Chickpea batter adds a ton of flavor to whatever vegetable you choose to turn into a pakora. You may never look at tempura the same way after you’ve tasted a pakora!
Cook Time
45 Minutes
Serves
2
Directions
Step 1
Combine all ingredients together (except vegetables) and whisk until batter is smooth. Add thinly sliced or finely chopped vegetables into the batter. Stir so that they are evenly coated.
Step 2
Choose a wok-like pan or pot and fill half way with choice of frying oil (one with a smoke point >400°F). Using a candy thermometer, heat oil until 325°F.
Step 3
Take spoonfuls of the batter (depending on the desired size of pakoras) and gently drop into the oil. Preferably only 4 to 5 at a time so that the oil maintains its temperature. Fry until all sides are a golden brown color.
Step 4
Using a round mesh skimmer or slotted spoon, remove pakora from the oil and lay on top of 2 to 3 layers of paper towel to absorb excess oil. Serve with your favorite tart chutney (mango or cilantro).
Notes & Variations
- For a dairy free version, use coconut milk instead of yogurt.
Ingredients
Soybean, corn, or sunflower oil
1 1/4 cup chickpea flour (besan)
2 tablespoons ginger purée
1 teaspoon serrano, minced
1/4 cup plain whole-milk yogurt
1/4 teaspoon ground turmeric
1 teaspoon ajwain seeds
1 teaspoon freshly ground black pepper
1 teaspoon coriander seeds, crushed
1/2 cup water
Sliced veggies of your choice (such as onions, peppers, kale, shaved beets, or carrots)
Step 1
Combine all ingredients together (except vegetables) and whisk until batter is smooth. Add thinly sliced or finely chopped vegetables into the batter. Stir so that they are evenly coated.
Step 2
Choose a wok-like pan or pot and fill half way with choice of frying oil (one with a smoke point >400°F). Using a candy thermometer, heat oil until 325°F.
Step 3
Take spoonfuls of the batter (depending on the desired size of pakoras) and gently drop into the oil. Preferably only 4 to 5 at a time so that the oil maintains its temperature. Fry until all sides are a golden brown color.
Step 4
Using a round mesh skimmer or slotted spoon, remove pakora from the oil and lay on top of 2 to 3 layers of paper towel to absorb excess oil. Serve with your favorite tart chutney (mango or cilantro).
Soybean, corn, or sunflower oil
1 1/4 cup chickpea flour (besan)
2 tablespoons ginger purée
1 teaspoon serrano, minced
1/4 cup plain whole-milk yogurt
1/4 teaspoon ground turmeric
1 teaspoon ajwain seeds
1 teaspoon freshly ground black pepper
1 teaspoon coriander seeds, crushed
1/2 cup water
Sliced veggies of your choice (such as onions, peppers, kale, shaved beets, or carrots)
Notes & Variations
- For a dairy free version, use coconut milk instead of yogurt.
Tags:
45 Min
GF
Stock Your Pantry
Tags:
45 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
A fan of chickpea flour?
A staple in Pondicheri’s kitchen, protein-rich besan flour is delicious in chillas (a savory breakfast pancake), as a batter for deep fried vegetable pakoras or toasted in baked goods. Experiment some more with it in the recipes below!
TRY SOMETHING NEW!
