Pakoras make a great savoury snack when you have the munchies. Make this to go along with your Indian cuisine spread, or eat them by itself as a tea time bite.
This recipe was first published in Flavours magazine.
- 140g gram flour, ground chickpea flour
- 100-200ml warm water
- 1tsp chilli powder or to taste
- 1tsp carom seeds, ajwain
- 1/2tsp cumin seeds
- salt to taste
- 1/4tsp soda bicarbonate
- 1 big potato, julienned
- 2 green chillies, sliced
- 3-4 cabbage leaves, shredded
- 100g spinach, chopped
- 3sprigs fresh coriander, chopped
- 2sprigs curry leaves, chopped
- palm oil, for deep frying
- chaat masala, for sprinkling
- Mint Chutney
- 50g coriander leaves
- 50g mint leaves
- 2-3 green chillies or to taste
- 3cloves garlic
- 1/2teaspoon sugar
- 100ml Yoghurt
- 1tbsp lemon juice
- Sift gram flour into a mixing bowl. Add enough warm water to form batter. Let batter rest for 30 minutes. If the mixture thickens on resting, add more water.
- Add all other ingredients except oil and mix well.
- Dip chopped vegetables in the batter.
- Heat oil in pot. Drop spoonfuls of vegetable batter into hot oil. Fry for one minute until fritter holds its shape. Reduce heat to medium and fry until half cooked. Remove and cool completely.
- Before serving, reheat oil and deep-fry again over moderately high heat until brown. Double-frying is essential for crispy pakoras.
- Sprinkle with chaat masala.
- Blend the rest of the ingredients to make mint chutney. Serve with the pakoras.