Indian 25 min

Vegetable Pakoras

Name: Vegetable Pakoras
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 cups chickpea flour (besan); 1/2 teaspoon turmeric; 1 teaspoon red chili powder; 1 teaspoon cumin seeds; 1/2 teaspoon ajwain (carom seeds); 1 teaspoon salt; 2/3 cup cold water (approximately); 1 medium yellow onion, thinly sliced; 1 medium potato, very thinly sliced; 1 cup fresh spinach leaves; 1 small bunch fresh cilantro, chopped; 2 green chiles, finely minced; Neutral oil for deep frying

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Ingredientsfor 2

210

Cal

Protein

28g

Carbs

Fat

11.5 cups chickpea flour (besan)
21/2 teaspoon turmeric
31 teaspoon red chili powder
41 teaspoon cumin seeds
51/2 teaspoon ajwain (carom seeds)
61 teaspoon salt
72/3 cup cold water (approximately)
81 medium yellow onion, thinly sliced
91 medium potato, very thinly sliced
101 cup fresh spinach leaves
111 small bunch fresh cilantro, chopped
122 green chiles, finely minced
13Neutral oil for deep frying

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Instructions

1
Combine chickpea flour, turmeric, chili powder, cumin seeds, ajwain, and salt in a large bowl. Add cold water gradually, whisking until a thick batter forms — it should coat the back of a spoon and hold its shape, about the consistency of thick pancake batter.
2
Add sliced onion, potato, spinach, cilantro, and green chiles to the batter. Fold everything together until all vegetables are fully coated. The vegetables release some moisture which will thin the batter slightly — this is normal.
3
Heat oil in a heavy pot to 360°F. Use a spoon or your hands to drop rough clusters of batter-coated vegetables (about 2 tablespoons each) into the oil. Fry in batches without crowding for 4–5 minutes, turning occasionally, until deep golden and crispy. Drain on paper towels. Serve immediately with green chutney.