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 (except vegetables) and whisk until batter is smooth. Add thinly sliced or finely chopped vegetables into the batter. Stir so that they are evenly coated.
- Choose a wok-like pan or 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 desired size of pakoras) & gently drop 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 favorite tart chutney (mango or cilantro).
ideas / variations
- Use coconut milk instead of yogurt for a vegan version.