Vegetable Pakoras Recipe
Crispy fritters in a spiced batter, mint and coriander chutney
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Ingredients
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For the Vegetable Pakoras
For the Mint and Coriander Chutney
Method
For the Vegetable Pakoras
- 1
Prepare the Batter
In a large mixing bowl, combine chickpea flour, rice flour, baking powder, cumin seeds, turmeric powder, red chili powder, and salt. Mix well.
- 2
Add Water
Gradually add water to the dry mixture while whisking to make a smooth batter. The batter should be thick enough to coat the vegetables.
- 3
Prepare the Vegetables
Add the thinly sliced potatoes, onions, chopped spinach, cauliflower florets, and chopped green chilies into the batter. Mix until the vegetables are well-coated with the batter.
- 4
Heat the Oil
In a deep frying pan or kadhai, heat oil over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- 5
Fry the Pakoras
Using a spoon or your hands, drop small portions of the batter-coated vegetables into the hot oil. Fry in batches, avoiding overcrowding, until golden brown and crispy, about 4-5 minutes per batch.
- 6
Drain and Serve
Remove the pakoras with a slotted spoon and drain on paper towels. Serve hot with mint and coriander chutney.
For the Mint and Coriander Chutney
- 7
Blend the Ingredients
In a blender, combine fresh mint leaves, fresh coriander leaves, green chili, lemon juice, salt, and water. Blend until smooth.
- 8
Adjust Consistency
If the chutney is too thick, add a little more water to achieve your desired consistency. Taste and adjust seasoning if necessary.
- 9
Serve
Transfer the chutney to a serving bowl and serve alongside the hot vegetable pakoras.