Crispy Indian Pakora (Print-Friendly Version)
Crispy pakora made from spiced vegetables and chickpea flour for a delicious Indian treat.
# What You'll Need:
→ Batter
01 -
1 cup chickpea flour
02 -
2 teaspoons kosher salt
03 -
1 teaspoon ground coriander
04 -
1 teaspoon chili powder
05 -
1 teaspoon garam masala
06 -
1/2 teaspoon ground turmeric
07 -
3/4 cup water
→ Vegetables
08 -
6 cups fresh spinach
09 -
2 russet potatoes, peeled and grated
10 -
1 cup carrots, peeled and grated
11 -
1 yellow onion, thinly sliced
12 -
2 cloves garlic, finely minced
→ Frying
13 -
Vegetable oil, for deep frying
# How to Make It:
01 -
In a large bowl, combine chickpea flour, kosher salt, ground coriander, chili powder, garam masala, and turmeric. Whisk to blend evenly.
02 -
Slowly add water to the dry mixture, whisking continuously until a smooth batter forms.
03 -
In a large skillet over medium heat, cook spinach for 2 to 3 minutes until wilted. Remove from heat.
04 -
Add the wilted spinach, grated potatoes, grated carrots, sliced onion, and minced garlic to the batter. Stir well to integrate all ingredients.
05 -
Pour vegetable oil into a deep skillet or pot to a depth of about 3 inches. Heat over medium-high until hot but not smoking.
06 -
Drop spoonfuls (2-3 tablespoons) of the mixture into the hot oil in small batches. Fry each side for 2 to 3 minutes until golden brown and crisp.
07 -
Remove fried pakoras with a slotted spoon and place on a metal rack to drain excess oil and cool slightly.
# Additional Tips:
01 -
Work in small batches when frying to prevent oil temperature from dropping and ensure crispiness.