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Pakora (Indian Vegetable Fritters)

Name: Pakora (Indian Vegetable Fritters)
Ingredients: 2 1/4 cups chickpea flour (Note 1); 1 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp fenugreek powder (Note 2); 1/2 tsp chilli powder (pure chilli powder, Note 3); 2 tsp salt (cooking/kosher salt); 3/4 cups + 2 1/2 tbsp water; 1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions); 2 cups potato (~1 large), peeled and grated using standard box grater (Note 4); 2 1/2 cups cauliflower (~1/4 large head), finely chopped into rice size pieces (or grate); 2 large red chillies (cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out); 1 tbsp fresh ginger (, finely grated); 2 tbsp coriander/cilantro leaves (, finely chopped); 3 - 4 cups vegetable or canola oil (4cm / 1.5" depth in pot); 2 cups mint leaves; 1 cup coriander/cilantro leaves; 1/4 cup eschalot (, sliced); 3 tbsp lime juice; 1 tsp caster sugar; 1/2 tsp cumin seeds; 1/2 tsp cooking/kosher salt; 2 ice cubes (loosens + keeps sauce green); 1 cup plain yoghurt; 1/2 cup mint leaves (, packed); 1/4 tsp salt

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Total Time

40 minutes

Prep Time

20 minutes

Cook Time

20 minutes

Rating

(33)

Ingredients

40 servings

2 1/4 cups chickpea flour (Note 1)
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder (Note 2)
1/2 tsp chilli powder (pure chilli powder, Note 3)
2 tsp salt (cooking/kosher salt)
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions)
2 cups potato (~1 large), peeled and grated using standard box grater (Note 4)
2 1/2 cups cauliflower (~1/4 large head), finely chopped into rice size pieces (or grate)
2 large red chillies (cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out)
1 tbsp fresh ginger (, finely grated)
2 tbsp coriander/cilantro leaves (, finely chopped)
3 - 4 cups vegetable or canola oil (4cm / 1.5" depth in pot)
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot (, sliced)
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes (loosens + keeps sauce green)
1 cup plain yoghurt
1/2 cup mint leaves (, packed)
1/4 tsp salt

Gluten-Free Intermediate Frying Quick and Easy ...

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Preparation

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Step 1

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.

Step 2

Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.

Step 3

Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.

Step 4

Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).

Step 5

Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.