Pakoras
By Erica TurnerPublished on May 18, 2022
Time
1 hour
Yield
Serves 4 to 6 (makes about 15 pakoras)
Ingredients
Before You Begin
Use the large holes of a box grater to shred the potato. For the best texture, we recommend measuring the prepped onion and potato by weight. Besan (also known as gram flour) is made by milling skinned and split brown chickpeas. To substitute standard chickpea flour (made from white chickpeas), add an additional 2 tablespoons of water to the batter. Besan, along with ajwain and Kashmiri chile powder, can be found in South Asian markets. If ajwain is unavailable, substitute dried thyme. If fenugreek is unavailable, it can be omitted. Use a Dutch oven that holds 6 quarts or more. Serve with Carrot-Tamarind Chutney and/or Cilantro-Mint Chutney.
Instructions
- In large bowl, combine onion, potato, spinach, serrano, cumin, coriander, ajwain, salt, chile powder, and fenugreek. Toss vegetables until coated with spices. Using your hands, squeeze mixture until vegetables are softened and release some liquid, about 45 seconds (do not drain).
- In small bowl, mix together besan, baking powder, and turmeric. Sprinkle over vegetable mixture and stir until besan is no longer visible and mixture forms sticky mass. Add water and stir vigorously until water is well incorporated.
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-low heat to 375 degrees.
- Transfer heaping tablespoonful of batter to oil, using second spoon to ease batter out of spoon. Stir batter briefly and repeat portioning until there are 5 pakoras in oil. Fry, adjusting burner, if necessary, to maintain oil temperature of 370 to 380 degrees, until pakoras are deep golden brown, 1½ to 2 minutes per side. Using spider skimmer or slotted spoon, transfer pakoras to prepared rack and place in oven. Return oil to 375 degrees and repeat with remaining batter in 2 batches. Serve immediately.
Time
1 hourYield
Serves 4 to 6 (makes about 15 pakoras)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Pakoras are spiced vegetable fritters from the Indian subcontinent that are made with a thick batter of besan (flour milled from skinned and split brown chickpeas) and water. Traditionally served with hot cups of masala chai, the crispy, craggy fritters make a cozy, satisfying snack. For vegetable-forward pakoras, we used a 4:1 ratio of chopped and shredded vegetables—a colorful trio of spinach, potato, and red onion worked nicely—to batter. Pakoras are often generously spiced, and ours are no exception, with liberal doses of earthy cumin; citrusy coriander; ocher turmeric; mildly spicy Kashmiri chile powder; fruity, maple syrup–esque fenugreek; and ajwain, which is frequently added to fried foods to support digestion. Finally, a minced serrano chile added bright, zingy heat. Baking powder kept the pakoras light and fluffy on the inside, and frying just five at a time in 370- to 380-degree oil created evenly cooked interiors that weren't greasy.
Want more? Read the whole storyBefore You Begin
Use the large holes of a box grater to shred the potato. For the best texture, we recommend measuring the prepped onion and potato by weight. Besan (also known as gram flour) is made by milling skinned and split brown chickpeas. To substitute standard chickpea flour (made from white chickpeas), add an additional 2 tablespoons of water to the batter. Besan, along with ajwain and Kashmiri chile powder, can be found in South Asian markets. If ajwain is unavailable, substitute dried thyme. If fenugreek is unavailable, it can be omitted. Use a Dutch oven that holds 6 quarts or more. Serve with Carrot-Tamarind Chutney and/or Cilantro-Mint Chutney.
Instructions
- In large bowl, combine onion, potato, spinach, serrano, cumin, coriander, ajwain, salt, chile powder, and fenugreek. Toss vegetables until coated with spices. Using your hands, squeeze mixture until vegetables are softened and release some liquid, about 45 seconds (do not drain).
- In small bowl, mix together besan, baking powder, and turmeric. Sprinkle over vegetable mixture and stir until besan is no longer visible and mixture forms sticky mass. Add water and stir vigorously until water is well incorporated.
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-low heat to 375 degrees.
- Transfer heaping tablespoonful of batter to oil, using second spoon to ease batter out of spoon. Stir batter briefly and repeat portioning until there are 5 pakoras in oil. Fry, adjusting burner, if necessary, to maintain oil temperature of 370 to 380 degrees, until pakoras are deep golden brown, 1½ to 2 minutes per side. Using spider skimmer or slotted spoon, transfer pakoras to prepared rack and place in oven. Return oil to 375 degrees and repeat with remaining batter in 2 batches. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments