Pakora (Indian Vegetable Fritters)

Name: Pakora (Indian Vegetable Fritters)
Prep time: 20 min
Cook time: 20 min
Yield: 40
Cuisine: Indian
Ingredients: 2 1/4 cups chickpea flour ((Note 1)); 1 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp fenugreek powder ((Note 2)); 1/2 tsp chilli powder ((pure chilli powder, Note 3)); 2 tsp salt ((cooking/kosher salt)); 3/4 cups + 2 1/2 tbsp water; 1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions)); 2 cups potato ((~1 large), peeled and grated using standard box grater (Note 4)); 2 1/2 cups cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate)); 2 large red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out)); 1 tbsp fresh ginger (, finely grated); 2 tbsp coriander/cilantro leaves (, finely chopped); 3 - 4 cups vegetable or canola oil ((4cm / 1.5" depth in pot)); 2 cups mint leaves; 1 cup coriander/cilantro leaves; 1/4 cup eschalot (, sliced); 3 tbsp lime juice; 1 tsp caster sugar; 1/2 tsp cumin seeds; 1/2 tsp cooking/kosher salt; 2 ice cubes ((loosens + keeps sauce green)); 1 cup plain yoghurt; 1/2 cup mint leaves (, packed); 1/4 tsp salt

fromrecipetineats.com www.recipetineats.com/pakora-indian-vegetable-fritters/comment-page-4

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

cook 20 min

Indian

5.0 (42)

Ingredients

Instructions

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Coriander Mint Sauce OR Mint Yogurt Sauce:

Place ingredients in a small food processor or Nutribullet, or use a stick blender. Blitz until smooth.

Nutrition

Calories: 64 kcal
Carbohydrate Content: 8 g
Protein Content: 2 g
Fat Content: 3 g
Saturated Fat Content: 1 g
Trans Fat Content: 1 g
Sodium Content: 155 mg
Fiber Content: 2 g
Sugar Content: 1 g
Serving Size: 1 serving

Pakora (Indian Vegetable Fritters)

Ingredients

Instructions

Coriander Mint Sauce OR Mint Yogurt Sauce:

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