July 06, 2018
Pakoras are some of the most delicious snacks in the world, well worth their time and trouble.
Makes 2 cups batter
Soybean, corn, or sunflower oil
1 1/4 cup chickpea flour (besan)
2 tablespoons ginger purée
1 teaspoon serrano, minced
1/4 cup plain whole-milk yogurt
1/4 teaspoon ground turmeric
1 teaspoon ajwain
1 teaspoon freshly ground black pepper
1 teaspoon coriander seeds, crushed
1/2 cup water
Sliced veggies of your choice (such as onions, peppers, kale, shaved beets, or carrots, etc.)
Combine all ingredients together (except vegetables) and whisk until batter is smooth. Add thinly sliced or finely chopped vegetables into the batter. Stir so that they are evenly coated.
Choose a wok-like pan or pot and fill half way with choice of frying oil (one with a smoke point >400°F). Using a candy thermometer, heat oil until 325°F.
Take spoonfuls of the batter (depending on the desired size of pakoras) and gently drop into the oil. Preferably only 4 to 5 at a time so that the oil maintains its temperature. Fry until all sides are a golden brown color.
Using a round mesh skimmer or slotted spoon, remove pakora from the oil and lay on top of 2 to 3 layers of paper towel to absorb excess oil. Serve with your favorite tart chutney (mango or cilantro).
For a dairy free version, use coconut milk instead of yogurt.
December 02, 2022