Vegetable Pakora
Instructions
- 1
In a large mixing bowl, sift chickpea flour to remove any lumps. Add cumin seeds, crushed coriander seeds, turmeric powder, red chili powder, baking soda, and salt. Mix well.
- 2
Add grated ginger and chopped green chilies to the flour mixture.
- 3
Gradually add water while whisking to create a thick batter with a consistency similar to pancake batter. Let it rest for 10 minutes.
- 4
Meanwhile, prepare the vegetables. Thinly slice the onion, julienne the potato into thin matchsticks, and roughly chop the spinach leaves.
- 5
Add all the vegetables to the batter and mix well, ensuring each piece is well coated. The batter should cling to the vegetables.
- 6
Heat oil in a deep pan or kadai to 170°C (340°F). Test by dropping a small amount of batter - it should sizzle and rise to the surface.
- 7
Using a spoon or your hands, carefully drop small portions of the vegetable-batter mixture into the hot oil. Don't overcrowd the pan.
- 8
Fry for 3-4 minutes, turning occasionally, until the pakoras are golden brown and crispy on all sides.
- 9
Remove with a slotted spoon and drain on paper towels to remove excess oil.
- 10
Serve hot with mint chutney, tamarind chutney, or ketchup.
Chef's Note
"The secret to crispy pakoras is getting the batter consistency just right - it should coat the vegetables without being too thick. Adding a pinch of baking soda creates that signature light, airy texture. For extra crunch, try adding a tablespoon of rice flour to the batter!"
