Indian Vegetable Pakoras

• 1 cup chickpea flour
• 1 small onion, finely chopped
• 1/2 cup grated cauliflower
• 1/2 cup grated potato
• 1/4 cup finely chopped cilantro
• 1 green chili, finely chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional)
• Salt, to taste
• Water, as needed
• Oil, for frying

Steps

1. 1 In a large bowl, mix chickpea flour with cumin, coriander, turmeric, cayenne (if using), and salt.
2. 2 Add chopped onion, cauliflower, potato, cilantro, and green chili to the bowl.
3. 3 Gradually add water to form a thick batter that coats the vegetables well.
4. 4 Heat oil in a deep skillet or wok over medium heat.
5. 5 Using wet hands, shape tablespoons of the batter into small patties.
6. 6 Fry pakoras in batches until golden brown, about 3-4 minutes per side.
7. 7 Drain on paper towels and serve hot.

Nutrition

Tips

• Keep the oil at a consistent medium heat to avoid overly dark or greasy pakoras.
• For a lighter option, consider baking the pakoras at 400°F for 15-20 minutes, flipping halfway through.
• Make sure your batter is not too thin; it should stick well to the vegetables.

Storage

Store cooled pakoras in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Serving Suggestions

• Serve with a cooling mint chutney.
• Pair with a spicy tamarind sauce for an authentic touch.

FAQ