Tasty Little Pakoras

by Joy Parikh

Have you ever had a pakora? If not, you’re missing out. Think crispy, golden, battered, and pan-fried vegetables with big curry flavor. They’re similar to a classic onion ring,  but somehow better. And you can use just about any vegetable you have on hand. (Placeholder from Minimalist Baker) 

Ingredients

  • 1/2 medium red onion (thinly sliced lengthwise)
  • 2 cups chopped cauliflower (or small florets)
  • 5 whole baby yellow potatoes (thinly sliced into rounds // the flatter they’re sliced, the better // ~½ inch slices // ~1 ½ cups as original recipe is written)
  • 1/2 tsp sea salt
  • 1 pinch cayenne pepper
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 2 cloves garlic (minced)
  • 2 Tbsp minced cilantro
  • 1 1/2 cups chickpea (aka besan or gram) flour
  • 3/4 - 1 cup water

Instructions

  1. Add onion, cauliflower, and potato to a large mixing bowl and season with salt, cayenne, garam masala, curry powder, garlic, and minced cilantro. Toss and set aside.

  2. To a separate mixing bowl, add chickpea flour and water and stir until a pourable, pancake-like batter is achieved. Then pour over the vegetables and toss to coat. There should be plenty of batter to generously coat the vegetables. If not, mix together bit more batter and pour over the vegetables.

  3. If serving with chutney, prepare at this time by adding all ingredients to a food processor or small blender and blend until well combined, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for kick/zing, salt for saltiness, lime juice for acidity, pepper for heat, or maple syrup for sweetness. Transfer to a serving vessel and set aside.
  4. Heat 2 large skillets over medium high heat (see notes for baking instructions). Once hot, add enough oil to coat the bottom of the pan and let the oil warm. Add the coated vegetables one at a time, grouping the onions together in small bunches so they cook together (see photo). Reduce heat to low and cook for 2-3 minutes on each side. If cooking too quickly, reduce heat to medium / medium-low. Repeat.
  5. As the pakoras are cooked, placed on a paper-towel-lined serving plate and set in a 200-degree F (93 C) oven to keep warm. Repeat until all pakoras are cooked.
Back to News