📝 About This Recipe
Transport your senses to the bustling streets of Mumbai with these irresistibly crunchy, golden-brown vegetable fritters. Made with a seasoned chickpea flour batter and a medley of fresh vegetables, these pakoras are naturally gluten-free and packed with aromatic spices like carom seeds and turmeric. They offer the perfect contrast between a shatteringly crisp exterior and a tender, savory heart, making them the ultimate rainy-day comfort food.
🥗 Ingredients
The Vegetable Medley
- 2 medium Red Onion (thinly sliced into half-moons)
- 1 large Potato (peeled and cut into matchsticks/julienned)
- 1 cup Fresh Spinach (roughly chopped)
- 2-3 Green Chilies (finely chopped; Thai bird's eye or Serrano)
- 1 tablespoon Fresh Ginger (finely grated)
- 1/4 cup Fresh Cilantro (finely chopped)
The Batter and Spices
- 1.5 cups Besan (Gram Flour) (sifted chickpea flour)
- 1/4 cup Rice Flour (for extra crunch)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for mild heat and vibrant color)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 1 teaspoon Salt (or to taste)
- 1/4 to 1/2 cup Water (added gradually as needed)
For Frying
- 2-3 cups Vegetable Oil (high smoke point oil like peanut or sunflower)
👨🍳 Instructions
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1
Prepare the vegetables: Place the sliced onions, julienned potatoes, chopped spinach, green chilies, and cilantro in a large mixing bowl.
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2
Add the grated ginger and salt to the vegetables. Toss well with your hands and let the mixture sit for 5-10 minutes; the salt will draw out natural moisture from the vegetables, which helps create a better batter.
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3
In a separate small bowl, whisk together the besan (gram flour), rice flour, turmeric, red chili powder, garam masala, and the crushed ajwain seeds.
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4
Sprinkle the dry flour and spice mixture over the resting vegetables. Use your hands to coat the vegetables thoroughly.
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5
Gradually add water, one tablespoon at a time, mixing as you go. You want a thick, sticky batter that just coats the vegetables; it should not be runny or thin like pancake batter.
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6
Heat about 2-3 inches of oil in a heavy-bottomed kadai or deep frying pan over medium-high heat. To test if it's ready, drop a tiny bit of batter into the oil—it should sizzle and rise to the surface immediately without browning too fast.
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7
Once the oil is hot, carefully drop small, walnut-sized portions of the mixture into the oil. Do not flatten them; the irregular shapes create more surface area for crunch.
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8
Fry the pakoras in batches to avoid overcrowding the pan, which would drop the oil temperature and lead to greasy fritters.
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9
Fry for 3-4 minutes, turning them occasionally with a slotted spoon, until they are an even golden-brown and crisp on all sides.
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10
Use a slotted spoon to remove the pakoras and drain them on a wire rack or paper towels to remove excess oil.
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11
Immediately sprinkle with a pinch of chaat masala while they are still hot for that signature tangy finish.
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12
Repeat the process with the remaining batter, ensuring the oil returns to the correct temperature between batches.
💡 Chef's Tips
Do not over-mix the batter after adding water, as this can make the pakoras tough rather than light. The secret to extra crunch is the rice flour; if you don't have it, cornstarch is a suitable substitute. Ensure your potato matchsticks are thin so they cook through at the same rate as the onions. If the batter feels too wet, add a tablespoon more of besan; if it's too dry and won't stick to the veggies, add a tiny splash of water. Always fry on medium heat; too high will burn the outside while leaving the inside raw, and too low will make them oily.
🍽️ Serving Suggestions
Serve piping hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Chutney. Pair with a hot cup of authentic Masala Chai for the perfect afternoon snack. Serve as an appetizer alongside a cooling yogurt-based Raita. Stuff them into a soft bread roll with some garlic chutney to make a 'Pakora Pav' sandwich. Add a few fried whole green chilies on the side for those who love extra heat.