Pakora (Indian Vegetable Fritters)
by Tavolino
Crispy, spiced Indian vegetable fritters made with chickpea flour, onions, potatoes, and cauliflower. These gluten-free and vegan snacks are perfect as a starter or appetizer.
Ingredients
- Chickpea flour 280 g
- Turmeric powder 1 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Fenugreek powder 1 tsp
- Chilli powder 0.5 tsp
- Salt 2.5 tsp
- Water 215 ml
- Onions 225 g
- Potato 300 g
- Cauliflower 250 g
- Red chillies 2
- Fresh ginger 1 tbsp
- Coriander leaves 1 cup + 2 tbsp
- Vegetable oil 800 ml
- Mint leaves 2.5 cups
- Eschalot 1/4 cup
- Lime juice 3 tbsp
- Caster sugar 1 tsp
- Cumin seeds 0.5 tsp
- Yogurt 1 cup
Preparation
- 1
Combine 280 g chickpea flour, 1 tsp turmeric, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp fenugreek powder, 0.5 tsp chilli powder, and 2 tsp salt in a bowl.
- 2
Slowly whisk in 215 ml water until a thick, paste-like batter forms.
- 3
Stir 300 g potato, 250 g cauliflower, 225 g onion, 1 tbsp ginger, 2 chopped red chillies, and 2 tbsp coriander into the batter.
- 4
Preheat oven to 80°C and place a rack over a tray to keep finished pakoras warm.
- 5
Heat 800 ml oil in a large pot to 180°C.
- 6
Carefully drop 2 tbsp portions of the batter into the hot oil, forming rough patties.
- 7
Fry the pakoras for 2-3 minutes until golden brown.
- 8
Remove and drain on paper towels, then keep warm in the preheated oven.
- 9
For the sauce, blend 2.5 cups mint, 1 cup coriander, 1/4 cup eschalot, 3 tbsp lime juice, 1 tsp sugar, 0.5 tsp cumin seeds, 0.5 tsp salt, 2 ice cubes, and 1 cup yogurt until smooth.