Pakoras
 
 
Delicious spicy vegetable bites
Author:
Yield: Approx 24
What You Need
  • 1 Medium Onion, cut in half and thinly sliced
  • 3 Medium Potatoes, grated
  • 2 Large Carrots, grated
  • 1 cup Besan/Chickpea Flour
  • 2-3 Small Green Chilies, finely chopped
  • 1 T Grated Ginger & 2 Cloves Crushed Garlic, mixed together (
  • OR 1 T Ginger Garlic Paste)
  • ½ t Kashmiri Chili - or Red Chili - Powder
  • 1 t Cumin Powder
  • 2 t Garam Masala
  • 1 t Ground Coriander Powder
  • 1 T Turmeric Powder
  • 1 t Ground Fennel Powder
  • 1 T Kashmiri Mirch (Ground Fenugreek Leaves - not the seeds)
  • 2 Cups Peanut oil, or your preferred high-heat oil
  • Up to ½ Cup Water, as needed
How You Make It
  1. Gather, measure and prepare all the ingredients.
  2. Mix together the grated vegetables.
  3. Add the ginger and garlic and mix.
  4. Add the rest of the dry ingredients and mix once more, using your hands to ensure all the vegetables are evenly coated.
  5. Add 3 T water and mix again. Keep adding water by the Tablespoon until you have a thick batter.
  6. Heat the oil.
  7. Test oil is hot enough by dropping in a small piece of mixture. If it sizzles and rises, the oil is at the right temperature.
  8. Drop by Tablespoons into the hot oil - making sure not to crowd the pan. Cook in batches of about 5 or 6. Use a slotted spoon to move the fritters over so that they cook evenly - up to 1 minute a side.
  9. Remove when nicely-browned and set on a paper towel to drain.
  10. If desired, sprinkle with a mix of ¼ t sugar and ¼ t garam masala.
Notes
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used, and does not include any nutritional information for any oil the pakoras may take-up during frying.
Recipe by Veggiemental at https://veggiemental.com/pakoras/