Vegetable Pakora Recipe

Prepare vegetables

Wash and dry spinach; chop or shred roughly. Thinly slice the onion and bell pepper. Peel and thinly slice or julienne the potato (to about 1/8" slices or matchsticks). If using, finely chop green chili and mince garlic. Place all prepared vegetables in a large mixing bowl and toss with chopped cilantro.

Make batter

In a separate large bowl, combine chickpea flour, rice flour, crushed ajwain (or cumin), red chili powder, garam masala, turmeric, salt and baking soda (if using). Mix dry ingredients thoroughly so spices are evenly distributed.

Bind vegetables with batter

Add the dry flour mixture to the bowl of vegetables. Pour in about 1/4 cup cold water and begin to toss so the flour coats the vegetables. Add the remaining water in small increments to reach a thick, clingy batter—vegetables should be well coated but not swimming in batter. The mixture should be loose enough to drop spoonfuls but thick enough to hold shape. Adjust salt or spices to taste.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pan or wok to a depth of about 2–3 inches (enough for deep-frying). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise slowly without burning immediately.

Fry pakoras

Working in small batches (to avoid crowding), drop heaping tablespoons or small golf-ball-size portions of the batter-coated vegetables into hot oil. Use a slotted spoon to gently separate pieces so they don't clump. Fry 3–5 minutes per batch, turning occasionally, until golden brown and crisp. Adjust heat as needed to keep oil at steady temperature—lower slightly if browning too fast. Remove pakoras to a paper-towel lined plate to drain. Repeat with remaining batter.

Serve

Serve pakoras hot or warm with tamarind and mint chutneys. Optionally sprinkle a little chaat masala or additional chopped cilantro on top.

Combine tamarind concentrate, jaggery (or brown sugar), ground cumin, red chili powder, salt and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring so jaggery dissolves. Reduce heat and simmer 3–5 minutes until slightly thickened. Taste and adjust sweetness or tang by adding more jaggery or water. Let cool; strain if you prefer a smoother chutney. Serve at room temperature.

Place mint leaves, cilantro, green chili, lemon juice, salt and 2 tablespoons water in a blender or food processor. Blend to a smooth paste, adding a little more water if needed to reach a spoonable consistency. Taste and adjust salt or lemon. Transfer to a bowl and refrigerate until ready to serve.