📝 About This Recipe
Transport your senses to the bustling streets of India with these quintessential spiced fritters, reimagined as a vibrant addition to a savory brunch spread. These pakoras feature a medley of thinly sliced vegetables enveloped in a protein-rich, gluten-free chickpea flour batter infused with aromatic cumin, turmeric, and fresh ginger. Perfectly crispy on the outside and tender within, they offer a delightful crunch that pairs beautifully with a steaming cup of masala chai or as a hearty side to breakfast eggs.
🥗 Ingredients
The Vegetable Medley
- 1 large Russet Potato (peeled and cut into matchsticks)
- 1 medium Red Onion (thinly sliced into half-moons)
- 1 cup Fresh Spinach (roughly chopped)
- 1/2 cup Cauliflower (cut into tiny florets)
- 2-3 pieces Green Chilies (finely minced (Thai or Serrano))
The Spiced Batter
- 1.5 cups Besan (Chickpea Flour) (sifted for smoothness)
- 3 tablespoons Rice Flour (the secret for extra crunch)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/2 teaspoon Turmeric Powder (for vibrant color)
- 1 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- 1/2 teaspoon Garam Masala (warm spice blend)
- 1 teaspoon Salt (or to taste)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 cup Water (added gradually)
For Frying
- 2 cups Vegetable or Peanut Oil (for deep frying)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
👨🍳 Instructions
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1
Prepare all the vegetables: peel and slice the potato into thin matchsticks, slice the onions thinly, and chop the spinach and cauliflower. Place them all in a large mixing bowl.
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2
Add the finely minced green chilies and chopped cilantro to the vegetable mix. Sprinkle with salt and toss well; let this sit for 5 minutes. The salt will draw out natural moisture from the vegetables, which helps the batter stick.
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3
In a separate small bowl, whisk together the besan (chickpea flour), rice flour, turmeric, red chili powder, garam masala, and crushed ajwain seeds.
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4
Add the dry spice and flour mixture to the bowl of vegetables. Add the ginger-garlic paste.
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5
Using your hands (the traditional and best way!), mix the flour into the vegetables. It will look dry at first.
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6
Slowly drizzle in water, a tablespoon at a time, while mixing. You want a thick, sticky coating that clings to the vegetables, not a runny pancake-like batter.
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7
Heat the oil in a deep frying pan or wok (kadai) over medium-high heat. To test if it's ready, drop a tiny bit of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready.
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8
Carefully drop small, walnut-sized portions of the mixture into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy pakoras.
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9
Fry the pakoras for 3-4 minutes, turning them occasionally with a slotted spoon to ensure even browning.
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10
Once they are a deep golden brown and feel light and crispy, remove them with the slotted spoon and drain on a plate lined with paper towels.
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11
Repeat the process with the remaining batter in batches.
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12
While still hot, sprinkle a generous pinch of chaat masala over the pakoras for that authentic tangy finish.
💡 Chef's Tips
Don't skip the rice flour; it provides a structural crunch that chickpea flour alone cannot achieve. Avoid adding too much water; the moisture from the onions and potatoes will continue to release, and a thick batter ensures a crispier result. Maintain a consistent oil temperature (around 350°F/175°C). If the oil is too hot, the outside burns before the inside cooks; if too cool, they become oil-logged. For a variation, you can add thinly sliced cabbage or shredded carrots to the vegetable mix for different textures. If you prefer them extra spicy, keep the seeds in the green chilies or add a pinch of cayenne pepper.
🍽️ Serving Suggestions
Serve hot with a side of refreshing Mint-Coriander Chutney or sweet and sour Tamarind Chutney. Pair with a classic Indian Masala Chai or a cold Mango Lassi for a complete brunch experience. These make an excellent side dish for a savory Masala Omelet or scrambled eggs. Serve alongside a bowl of thick Greek yogurt or Raita to balance the spices. For a fusion twist, tuck them into a warm pita or wrap with shredded lettuce and a drizzle of tahini.