Golden, Spiced & Delicious
Rain outside, a hot cup of chai, and a plate of freshly fried pakoras: some food combinations never go out of style. These crispy vegetable pakoras are made with gram flour, sliced vegetables, and a fragrant blend of Indian spices.
A simple batter and properly heated cooking oil help create a crisp exterior with a tender, flavourful centre. Serve them hot with green chutney or tomato ketchup for a classic Indian tea-time treat.
Ingredients
- 1 cup gram flour (besan)
- 1 medium onion, thinly sliced
- 1 small potato, thinly sliced
- 1/2 cup chopped spinach or cabbage, optional
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder, or to taste
- 1/2 teaspoon carom seeds (ajwain)
- Salt to taste
- Water as needed
- Soybean oil or groundnut oil, for frying
Method
- Prepare the vegetables: Slice the onion and potato thinly. Combine with any optional vegetables in a bowl.
- Make the spiced batter: Add gram flour, coriander powder, turmeric, red chilli powder, carom seeds, and salt.
- Mix carefully: Add water gradually until the vegetables are coated in a thick batter. Avoid adding too much water.
- Heat the oil: Heat the oil in a deep, heavy pan to approximately 170–180°C.
- Fry the pakoras: Drop small portions into the hot oil without overcrowding the pan. Fry, turning occasionally, until golden and cooked through.
- Drain and serve: Remove with a slotted spoon and drain on a rack or absorbent paper. Serve hot.
Tips for Crispy Pakoras
- Slice vegetables evenly for consistent cooking.
- Add water gradually to keep the batter thick.
- Fry in small batches so the oil temperature does not drop too much.
- Use a thermometer when possible and never leave hot oil unattended.
Serving idea: Sprinkle with a little chaat masala and serve with mint-coriander chutney.