Pakora

🛒 Ingredients

• Chickpea Flour (Besan) 60 g · 227 kcal
• Onion 60 g · 24 kcal
• Potato 40 g · 31 kcal
• Spinach 30 g · 7 kcal
• Green Chillies 5 g · 2 kcal
• Ginger-Garlic Paste 5 g · 4 kcal
• Cumin Powder 1 g · 4 kcal
• Coriander Powder 1 g · 3 kcal
• Turmeric Powder 0 g · 2 kcal
• Red Chili Powder 0 g · 2 kcal
• Ajwain (Carom Seeds) 0 g · 2 kcal
• Water 50 g · 0 kcal
• Vegetable Oil (absorbed) 30 g · 270 kcal

👨‍🍳 Instructions

1. Prepare vegetables: Thinly slice onion, julienne potato, and chop spinach. In a large bowl, combine the vegetables, green chillies, ginger-garlic paste, and all dry spices (cumin, coriander, turmeric, red chili, ajwain, and salt). Mix well and let sit for 5-10 minutes to allow vegetables to release some moisture.
2. Add chickpea flour: Sprinkle chickpea flour over the vegetable mixture. Gradually add water, mixing with your hands to form a thick, lumpy batter that coats the vegetables without being too runny.
3. Heat oil: Heat vegetable oil in a deep kadai or heavy-bottomed pan over medium-high heat until it reaches about 170-180°C (340-350°F). To test, drop a small piece of batter; it should sizzle and rise quickly.
4. Fry pakoras: Carefully drop small spoonfuls or irregular portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches.
5. Cook until golden: Fry the pakoras, turning occasionally, until they are golden brown and crispy on all sides, about 5-7 minutes per batch.
6. Drain and serve: Remove the fried pakoras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with mint chutney or tamarind chutney.