Pakoras (Vegetable Fritters)

• 1 cup chickpea flour
• 1 small onion, finely chopped
• 1 small potato, grated
• 1/2 cup spinach, finely chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt to taste
• 1/2 cup fresh cilantro, chopped
• 1/2 cup cold water
• Oil for frying

Steps

1. 1 Combine chickpea flour, onion, potato, spinach, turmeric, cumin, coriander, cayenne, and salt in a large bowl.
2. 2 Add cilantro and water, mixing until you get a thick batter.
3. 3 Heat oil in a deep skillet or wok over medium heat.
4. 4 Shape the batter into small balls or flatten slightly, then carefully drop into the hot oil.
5. 5 Fry until golden brown, turning once, about 3-4 minutes per batch.
6. 6 Drain on paper towels and serve hot.

Equipment

• Large mixing bowl
• Deep skillet or wok
• Spoon or slotted spatula
• Paper towels

Variations

• Add grated zucchini or shredded carrots for extra veggies.
• For a gluten-free option, ensure your chickpea flour is certified gluten-free.

Substitutions

• If you don't have chickpea flour, besan flour is a direct substitute.

Pairings

• Perfect with a fresh mint chutney or spicy tomato sauce.

Nutrition

Tips

• Keep the oil at a consistent medium heat to ensure even cooking and crispiness.
• Don't overcrowd the pan to maintain the oil's temperature.

Storage

Store in an airtight container for up to 1 day. Reheat in a warm oven to maintain crispiness.

Freezing: Freeze uncooked fritters on a tray, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding a minute to cooking time.

Serving Suggestions

• Serve with tamarind chutney or cooling cucumber raita.

FAQ