Pakoras are so yummy! If you've never had them - just imagine crossing crispy vegetable tempura with a buttery hush puppy. Pakoras would be their spicy, Indian cousin! : j
They are a great snack for any day of the week, although.... because they are deep fried we try to reserve them for weekends and special occasions.
They are definitely addicting and after you've made them once, you'll be amazed at how easy it was! (Easy to make + addictive = a dangerous combination. You've been warned!.. lol )
Ingredients:
Potatoes
Onion
Green Chili
Cilantro
Cumin Powder
Corriander Powder
Salt
Chili Powder
Besan (Chickpea Flour)
Water
Oil for frying (I used Canola)
Steps:
1. Dice veggies and toss together in a bowl. (Alternatively, instead of dicing your veggies you can leave them whole.)
2. In a separate bowl add besan flour (~1 cup for 1.5 cups of diced veggies)
3. Add the above listed spices and salt to taste to the besan and mix well.
4. Add veggies and water to the besan/spice mixture to make a thick batter consistency.
5. Heat oil in a pan. Test the oil by dropping in a tiny bit of batter - if it bubbles and floats to the surface - the oil is ready!
6. Carefully drop spoonfuls of the pakora batter into the hot oil, leaving a few inches between each one so they dont stick to one another. The pakoras should bubble up, float to the top and brown nicely. Cook for a few minutes on each side and then carefully remove from pan and drain on a paper towel.
7. Traditionally, pakoras are served with different chutneys - mint/corriander chutney and/or tamarind sauce or ketchup like my hubby LOL. However, you might find like I do that these pakoras are fluffy, crisp and delicious enough on their own : j
So gooooodd! Off to make a cup of hot chai to go along with these yummies!
