Description
Pakora, a popular Indian street food, are crispy and flavorful vegetable fritters made from chickpea flour and a blend of spices, mixed with grated onions, potatoes, cauliflower, and fresh herbs. These golden-brown snacks are deep-fried to perfection and served hot with refreshing Coriander Mint and Minted Yogurt sauces, making them perfect for tea time or as an appetizer.
Ingredients
Scale
Pakora Batter and Vegetables
- 2 1/4 cups chickpea flour
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fenugreek powder
- 1/2 tsp chilli powder (pure chilli powder)
- 2 tsp salt (cooking/kosher salt)
- 3/4 cups + 2 1/2 tbsp water
- 1 1/2 cups onions, grated (~1 1/2 onions)
- 2 cups potato, peeled and grated (~1 large)
- 2 1/2 cups cauliflower, finely chopped or grated (~1/4 large head)
- 2 large red chillies (cayenne peppers), finely chopped
- 1 tbsp fresh ginger, finely grated
- 2 tbsp fresh coriander/cilantro leaves, finely chopped
- 3 – 4 cups vegetable or canola oil (4cm / 1.5″ depth in pot, for frying)
Coriander Mint Sauce
- 2 cups mint leaves
- 1 cup coriander/cilantro leaves
- 1/4 cup eschalot, sliced
- 3 tbsp lime juice
- 1 tsp caster sugar
- 1/2 tsp cumin seeds
- 1/2 tsp cooking/kosher salt
- 2 ice cubes
Minted Yogurt Sauce
- 1 cup plain yoghurt
- 1/2 cup mint leaves, packed
- 1/4 tsp salt
Instructions
- Make batter: Place chickpea flour in a bowl with turmeric, cumin, coriander, fenugreek, and chilli powders. Slowly whisk in the water until a smooth batter forms.
- Mix in Vegetables: Add grated potato, cauliflower, onion, fresh ginger, chopped red chillies, and chopped coriander leaves to the batter. Mix thoroughly with a wooden spoon until the mixture is thick and paste-like.
- Preheat oven: Set your oven to 80°C (175°F) to keep the cooked pakoras warm. Place a rack over a tray inside the oven.
- Heat oil: Heat vegetable or canola oil to a depth of 4cm (1.5 inches) in a large heavy-based pot. Bring the oil temperature to 180°C (350°F).
- Form patties: Using your hands or two tablespoons, drop approximately 2 tablespoons of batter into the hot oil, shaping them roughly into patties. Avoid overcrowding to maintain oil temperature.
- Fry pakoras: Fry the patties for 2 to 3 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain them on paper towels. Keep them warm in the preheated oven on the rack over the tray.
- Prepare Coriander Mint Sauce: In a blender, combine 2 cups mint leaves, 1 cup coriander leaves, eschalot slices, lime juice, caster sugar, cumin seeds, salt, and ice cubes. Blend until smooth and vibrant green.
- Make Minted Yogurt Sauce: In a small bowl, stir together plain yoghurt, packed mint leaves, and salt until well combined.
- Serve: Plate the warm pakoras with bowls of the Coriander Mint Sauce and Minted Yogurt Sauce on the side for dipping. Enjoy as a spicy, crispy snack or appetizer.
Notes
- Note 1: Chickpea flour (besan) is the traditional flour used for pakora batter, providing nuttiness and crispness.
- Note 2: Fenugreek powder adds a subtle bitterness and depth of flavor typical in Indian spice blends.
- Note 3: Pure chilli powder controls the heat level; adjust according to your spice preference or omit if sensitive.
- Note 4: Grating the potatoes and cauliflower finely helps them cook quickly and mix well into the batter.
- Note 5: Maintaining the oil temperature at 180°C is crucial for crispy pakoras without being greasy.
- Note 6: Keeping cooked pakoras warm in a low oven prevents sogginess before serving.
- Tip: Do not overcrowd the frying pot to ensure even cooking and to maintain oil temperature.
- For a vegan option, serve pakora without the yoghurt sauce or substitute with a vegan yoghurt alternative.
