Crispy Vegetable Pakoras Recipe
frombakewithzoha.combakewithzoha.com/crispy-vegetable-pakoras
These are the perfect crispy vegetable pakoras: super crispy and crunchy without being oily, and perfectly spiced so they let the vegetables shine!
Ingredients
Instructions
Chop and prep all the vegetables (see image in blog post above)
Start heating oil to deep fry in a wok. There should be ~2" of oil in the wok
In a large bowl, mix the chickpea flour, salt and all the spices. Add the vegetables and toss to coat them
Add cold water, starting with a smaller quantity, and mix to combine. You want just enough batter to lightly coat the vegetables so they can just bind together. There shouldn't be a lot of batter, and the batter shouldn't be thick. Add more chickpea flour or water if needed (note that vegetables release water as they rest, so don't add too much to start)
Check to ensure the oil is hot. Spoon the pakora batter directly into the oil to create small pakoras. They will be uneven in shape, which is exactly what we want! Fry for 7-10 minutes, turning them midway, until the pakoras are golden brown and crispy
Drain the pakoras on a wire rack or paper towel immediately after taking them out of the oil
Serve with a dusting of chaat masala and the chutneys of your choice (e.g., tamarind or mint chutney). Enjoy!
