A popular Indian snack sold by street vendors. These are crispy vegetable fritters coated with a batter made of chickpea flour and spices.
The Recipe
Time to make: 30 Minutes
Ingredients
- 1 Cup besan (chickpea flour)
- 1/2 Tsp salt
- ½ Tsp baking soda
- 2 Green chilies chopped
- ½ Tsp garam masala
- ½ Tsp cumin seeds
- 1 Tbs. Cilantro finely chopped
- ½ cup water
- 1 Tsp chaat masala
Instructions
Mixed vegetables
- 1 onion sliced
- 1 cup of fresh spinach chopped
- ¼ cup red bell pepper chopped
- 2 Cups canola oil
- In a bowl mix besan, salt, baking powder, add water and mix well. Add chillis, garam masala, cumin seeds and cilantro. Make a thick batter.
- Add the vegetables to the batter.
- In a wok (or deep pan), add 2 cups of canola Oil.
- On medium, heat the oil and test by dropping a small portion of dough in the pan. If it sizzles and comes up it’s ready.
- Using a tablespoon gently place the batter, sliding one spoon at a time into the oil. Cook the pakoras for 2 minutes, stir and fry until they are firm, golden brown and crisp.
- Remove the Pakoras from a cooking rack lined with paper towel.
- Transfer to a platter and sprinkle chaat masala.
- Serve with Ketchup or mint, mango or cilantro chutney.