crispy pakoras recipe

Pakoras are a popular Indian and pakistan snack made by deep-frying battered vegetables, often served with chutney or sauce. Here's a basic recipe for making vegetable pakoras:

Ingredients:

- 1 cup chickpea flour (besan)

- 1 medium-sized onion, thinly sliced

- 1 medium-sized potato, thinly sliced

- 1 small eggplant (brinjal), thinly sliced

- 1-2 green chilies, finely chopped (adjust to your spice preference)

- 1 teaspoon cumin seeds

- 1/2 teaspoon carom seeds (ajwain)

- 1 teaspoon red chili powder (adjust to your spice preference)

- 1/2 teaspoon turmeric powder

- 1 teaspoon garam masala

- A pinch of baking soda (optional, for extra crispiness)

- Salt, to taste

- Water, as needed

- Oil, for deep frying

Optional: You can also add other vegetables like spinach, cauliflower, or bell peppers, as well as fresh herbs like cilantro (coriander leaves) or mint leaves for added flavor.

Instructions:

1. Prepare the Vegetables:

- Wash and thinly slice the onion, potato, and eggplant (or any other vegetables you're using).

- Finely chop the green chilies and set them aside.

2. Mix the Batter:

- In a large mixing bowl, combine the chickpea flour, cumin seeds, carom seeds, red chili powder, turmeric powder, garam masala, baking soda (if using), and salt.

- Gradually add water to the mixture and whisk it well to make a smooth, thick batter. The batter should be thick enough to coat the back of a spoon.

3. Add Vegetables:

- Add the sliced onions, potatoes, eggplant, and chopped green chilies to the batter. Mix well to ensure all the vegetables are coated with the batter.

4. Heat Oil:

- Heat oil in a deep frying pan or kadhai on medium-high heat. The oil should be hot enough for frying but not smoking.

5. Fry the Pakoras:

- Once the oil is hot, carefully drop spoonfuls of the vegetable-batter mixture into the hot oil. You can also shape them using your hands or a spoon, making small fritters.

- Fry the pakoras in batches, making sure not to overcrowd the pan. This will help them cook evenly.

- Fry the pakoras until they turn golden brown and crispy. This typically takes about 4-5 minutes per batch.

- Use a slotted spoon to remove the fried pakoras and place them on a plate lined with paper towels to absorb any excess oil.

6. Serve:

- Serve the hot and crispy pakoras with your favorite chutney or sauce. Popular choices include mint chutney, tamarind chutney, or tomato ketchup.

Pakoras are best enjoyed immediately while they are still hot and crispy. They make for a delightful tea-time snack or a tasty appetizer for parties and gatherings.

Comments

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