Pakoras

These addictive crispy mixed vegetable pakoras / fritters, are one of Pakistan's most loved street food. Deep fried and served with yummy chutney. Start with gram flour batter, to which you may add a variety of vegetables dipped/mixed and then fried to crispy goodness in hot oil.

One surely cannot stop feasting on these beauties, before you know it, they are all gone!

Ingredients:-

1/4 tsp baking soda

1/4 tsp baking powder

oil for deep frying

2 medium size potatoes thinly sliced

1 medium size potato julienne cut

1 medium onion finely sliced

2 jalapeno chopped

1/2 cup chopped cilantro

1 cup spinach

Water as required

Ingredients for batter:-

2 cup gram flour

1 tsp cumin seeds

1 tsp chaat masala

1 tsp chili powder

pinch of turmeric powder

1/2 tsp anar danna

Salt to taste

Direction:-

Mix well ingredients listed under batter. Add water, little at a time and keep whisking until you have a nice flowing batter. It should be not be a very thick batter. For potatoes the batter should be of a coating consistency. Now add the baking powder/soda and thoroughly whisk.

For frying potato pakoras:-

In a medium sized wok, bring oil to a medium heat. Check if the oil is ready for frying, drop a bit of pakora batter into the oil. It should take about 2 seconds to float up, on medium high heat. Coat potato slice with the pakora batter one at a time, ensuring it's coated both sides. Gently drop each potato slice into the oil. Don’t fry too many pakoras at a time, as that will cause the oil temperature to drop and the pakoras won’t cook through. Gently flip pakoras after about 3/4 minutes so that pakoras are evenly cooked all sides. Remove pakoras and place them on a cooling rack.

For mix vegetable pakoras:-

To the gram flour batter add julienne cut potatoes, onions, spinach, jalapeño and cilantro and mix well. Process for frying these yumlecious pakoras same as potato pakoras.

Serve with green chutney or ketchup. Enjoy!