Vegetable Pakora

Golden, ultra-crispy fritters hiding a tender vegetable center. The powerful aroma of cumin and turmeric is released from the very first bite.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 417
• Protein: 16 g
• Carbs: 49 g
• Fat: 15 g

Ingredients

• 200 g Chickpea flour ( sifted )
• 2 piece Yellow onion ( finely sliced )
• 2 piece Potato ( in thin matchsticks )
• 200 g Cauliflower ( in tiny florets )
• 50 g Spinach optional ( roughly chopped )
• 150 ml Mineral water
• 1 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 tsp Cumin seed
• 0.5 piece Fresh cilantro ( chopped )
• 0.5 tsp Baking soda
• 1 pinch Gray sea salt
• 500 ml Peanut oil ( for frying )
• 0.5 tsp Ajwain seeds ( whole )
• 1 tsp Dried mango powder (Amchur) ( powdered )

Instructions

1. Vegetable preparation

   Thinly slice the yellow onions. Cut the potatoes into very thin matchsticks. Break the cauliflower into tiny florets to ensure quick cooking through to the center.

2. Mixing the powders

   In a large mixing bowl, combine the chickpea flour, baking soda, sea salt, turmeric, chili powder, cumin seeds, ajwain, and amchur. This dry mix prevents lumps.

3. Pakora batter

   Incorporate the vegetables and chopped fresh coriander into the powders. Gradually pour in the mineral water while mixing by hand. The batter should be thick and sticky, coating each piece of vegetable without pooling at the bottom.

4. Frying

   Heat the peanut oil. When a small piece of batter immediately rises to the surface and foams, the oil is ready. Drop small spoonfuls of the vegetable mixture into the oil. Do not overcrowd the pan.

5. Browning and resting

   Fry for 3 to 4 minutes until golden brown, turning halfway through. The pakoras should be uniformly golden brown and sound crisp when tapped with a fork. Drain on paper towels and salt immediately.

Chef's tips

• Do not overwork the batter once water is added, otherwise it becomes elastic and less crispy.
• If your pakoras soften, put them back in a 200°C oven on a rack for 4 minutes, never use a microwave.

Storage

Eat immediately for the crunch. Keeps for 2 days in the fridge, but requires reheating in a hot oven to regain its texture.