Vegetable Pakoras Indian Fritters (Printable Version)
# What You'll Need:
→ Vegetables
01 -
3 small onions, finely sliced
02 -
2 medium carrots, grated
03 -
2 large potatoes, grated
04 -
130 g frozen spinach, defrosted and excess moisture squeezed out
05 -
1/4 bunch fresh coriander, chopped
06 -
5 to 7 green chilies, finely chopped
→ Spices and Seasonings
07 -
2 teaspoons cumin seeds
08 -
2 teaspoons coriander seeds
09 -
1.5 teaspoons chili flakes
10 -
2 to 2.5 teaspoons salt
→ Batters and Flours
11 -
2 cups chickpea (besan) flour
12 -
1/2 cup self-raising flour
13 -
1/3 cup rice flour
→ Other
14 -
Water, as needed
15 -
Oil, for deep frying
# Step-by-Step Directions:
01 -
Finely slice the onions, grate the potatoes and carrots, chop the fresh coriander and green chilies. Squeeze out any excess moisture from the defrosted spinach to ensure the batter does not become too wet.
02 -
In a large mixing bowl, combine chickpea flour, self-raising flour, rice flour, cumin seeds, coriander seeds, chili flakes, and salt. Mix until even.
03 -
Add the prepared vegetables to the dry ingredients. Gradually incorporate water while mixing to form a thick batter that coats the vegetables without becoming too runny.
04 -
Heat oil in a deep pan to 170°C. Drop spoonfuls of the vegetable batter carefully into the hot oil. Fry in batches, turning as needed, until fritters are golden brown and crisp. Remove and drain on paper towels.
05 -
Serve the pakoras immediately with your choice of chutney or tea. For enhanced crispiness, briefly reheat in the oven before serving if needed.
# Helpful Notes:
01 -
Removing excess water from the vegetables, especially spinach, is crucial for maintaining a crisp texture.
02 -
To adjust spiciness, vary the quantity of green chilies and chili flakes.