Vegetable Pakora
Ingredients
- 200 gChickpea flour (sifted)
- 2 pcYellow onion (finely sliced)
- 2 pcPotato (in thin matchsticks)
- 200 gCauliflower (in tiny florets)
- 50 gSpinach (roughly chopped)
- 150 mlMineral water
- 1 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tspCumin seed
- 0.5 pcFresh cilantro (chopped)
- 0.5 tspBaking soda
- 1 pinchGray sea salt
- 500 mlPeanut oil (for frying)
- 0.5 tspAjwain seeds (whole)
- 1 tspDried mango powder (Amchur) (powdered)
Method
Golden, ultra-crispy fritters hiding a tender vegetable center. The powerful aroma of cumin and turmeric is released from the very first bite.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately for the crunch. Keeps for 2 days in the fridge, but requires reheating in a hot oven to regain its texture.
