Pakoras are some of the most delicious snacks in the world, well worth their time and trouble.
makes 2 cups batter
Soybean, corn, or sunflower oil
1 ¼ cup chickpea flour (besan)
2 Tbsp ginger purée
1 tsp serrano, minced
¼ cup yogurt, plain whole milk
¼ tsp turmeric
1 tsp ajwain
1 tsp black pepper, ground
1 tsp coriander seeds, crushed
½ cup water
Sliced veggies of your choice (onions, peppers, kale, shaved beets or carrots, etc.)
- Combine all ingredients together & mix until batter is smooth. Depending on the kind of pakoras, either batter the sliced vegetables or chop them smaller and mix into the batter.
- Choose a wok like pot & fill ½ way with choice of frying oil (one with a smoke point >400F). Using a candy thermometer, heat up oil until 325F.
- Take spoonfuls of the batter (depending on the size of desired pakora) & gently drop it into the oil. Preferably only 4-5 at a time so that the oil maintains its temperature. Fry until all sides are a golden brown color.
- Using a round mesh skimmer or slotted spoon, remove pakora from the oil & lay on 2-3 layers of paper towel to absorb excess oil. Serve with your tamarind chutney.
ideas / variations
- Use coconut milk instead of yogurt for a vegan version.