Vegetable Pakora (4) Recipe

slice and prep

Thinly slice the onion lengthwise into half-moons. Peel the potatoes and cut into very thin matchsticks or julienne (about 2–3 mm). Core and thinly slice the green bell pepper into strips. Roughly chop the spinach and cilantro. Finely chop the green chili (remove seeds if less heat desired). Place all prepared vegetables in a large bowl and toss to combine.

Lightly squeeze the julienned potatoes and spinach in a clean kitchen towel or between hands to remove excess surface moisture—do not dry completely; a little moisture helps the batter adhere.

In a separate mixing bowl, whisk together besan (gram flour), rice flour, ajwain, crushed cumin, turmeric, red chili powder, garam masala and salt until evenly combined.

Gradually add cold water while stirring to create a thick, lump-free batter. The consistency should be like a thick pancake batter that will coat vegetables (enough to hold pieces together). If using baking soda, sprinkle it on and fold it in just before frying.

Add the chopped cilantro and green chili to the vegetables. Pour the batter over the vegetables and use a spatula or your hands to mix thoroughly so every piece is well coated. Let the mixture rest 5–7 minutes so the flour hydrates and binds the vegetables.

Heat neutral oil in a deep, heavy-bottomed pan or kadai 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 to the surface.

Using a spoon or your hands, drop loose palm-sized clumps of the coated vegetable mixture (about 2 tablespoons per pakora for bite-sized; larger for fewer pieces) into the hot oil, being careful not to overcrowd the pan. Fry in batches.

Fry each batch, turning occasionally, until golden brown and crisp all over, about 4–6 minutes per batch depending on size. Adjust heat to maintain 325–350°F so they cook through without burning.

Use a slotted spoon to transfer pakoras to a plate lined with paper towels to drain. If desired, lightly salt while hot. Keep finished batches warm in a low oven (200°F / 95°C) on a wire rack.

tamarind chutney

Whisk tamarind concentrate with 1/4 cup water, jaggery (or brown sugar), cumin powder and a pinch of salt in a small bowl until smooth. Taste and adjust sweetness/tang as needed. Keep at room temperature until serving.

mint chutney

Combine mint leaves, extra cilantro, half a green chili, lemon juice, salt and 2 tablespoons water in a small blender or mortar. Blend or grind to a smooth-ish chutney (add a splash more water if too thick). Check seasoning and adjust lemon or salt to taste.

Arrange hot pakoras on a serving platter with lemon wedges and the two chutneys on the side. Serve immediately for best crispness.