Pakora
Pakora is the ultimate Indian deep-fried fritter. While the Onion Bhaji is its most famous relative, the world of Pakora is vast, encompassing almost any ingredient that can be dipped in batter. It is the quintessential street food and 'monsoon snack' - traditionally enjoyed with a steaming cup of Masala Chai while watching the rain.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Add water gradually in small splashes to avoid a watery batter; it should be thick and cling tightly to the vegetables.
Do not leave the prepared batter and vegetable mixture sitting for too long before frying, as the salt will draw moisture out of the vegetables.
Fry in small batches so the oil temperature stays high, ensuring the pakoras crisp up without becoming greasy.
Prepare Vegetables
Slice the red onion lengthways very thinly. Peel the potato and grate finely, then place both into a large mixing bowl.
Season and Add Flour
Add the chopped green chillies, finely chopped ginger, ground cumin, ground coriander, turmeric, chilli powder, salt, and fresh coriander. Sieve the gram flour over the top.
Mix Batter
Using your hands, mix the vegetables and flour together. Add cold water a little at a time, squeezing the mixture through your fingers until a thick batter thoroughly coats all the vegetables.
Deep-fry Pakoras
Heat the vegetable oil in a deep pan to 180°C. Carefully drop tablespoonfuls of the vegetable mixture into the hot oil without overcrowding the pan. Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until deep golden brown and crisp.
Drain and Serve
Remove the pakoras with a slotted spoon and drain on paper towels. Serve hot with mint chutney or tamarind sauce.
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Ingredients
| Red Onion | 1 |
| Potato | 1 |
| Green Chillies | 2 |
| Ginger | 1 tbsp |
| Fresh Coriander | 2 tbsp |
| Gram Flour | 100g |
| Water | 50ml |
| Ground Cumin | 1 tsp |
| Ground Coriander | 1 tsp |
| Turmeric | ½ tsp |
| Chilli Powder | ½ tsp |
| Salt | ½ tsp |
| Vegetable Oil | 500ml |
