Pakoras are one of very favourite snacks I took an old recipe of my aunts and changed it so much over the years it’s now definitely my version now It’s easy it’s delicious and you should totally make these.
Personally I have a grain mill attachment for my kitchenaid so I grind dry chickpeas into Gram flour when I need it You can however buy gram flour as well.
INGREDIENTS:
2 cups potato, cooked 3/4 through, chopped small
1 small white onion, chopped small, cooked 3/4 through
1 cup frozen peas, thawed and drained
Opt: handful spinach or kale, chopped
Opt: 1/4 cup cilantro, chopped
1 cup chickpea flour (gram or besan)
1/3 cup I bleached flour
3/4 cup water
2 tsp lemon juice
1 tsp ground turmeric
1 tsp ground cumin
1 tsp salt
1/2 Tbsp vegetable oil or butter
1 Tbsp whole coriander seeds
2 tsp red chilli pepper flakes
Neutral tasting vegetable oil, for frying
INSTRUCTIONS:
1. Heat 1/2 Tbsp butter or oil in medium skillet over med-high heat. Add coriander and pepper flakes. Cook while stirring constantly until spices are fragrant. Do not burn.
2. In medium sized bowl, combine flours, salt, turmeric, cumin, water and lemon juice. Mix into a smooth batter. If too thick you may need to add more water. It should have the texture of VERY thick pancake batter.
3. Fold potatoes, onion, peas and toasted spices gently into the batter.
4. Heat 1” of frying oil in heavy bottomed, deep saucepan to between 325-350 degrees F.
5. Use tablespoon or scoop to drop loose spoonfuls of of the batter mix gently into the hot oil.
6. Cook the first side for between 2-3 minutes. Flip and cook for 1-2 minutes on the other side. They should be a deep golden brown and crispy.
7. Drain on rack or on paper towels.
NOTES:
Great for freezing.
Reheat: Preheat over to 425F. Bake 10 minutes, 5 minutes on each side.
to make Gluten free simply change the flour to gram flour.
You can use almost any veggie. Just make sure they are chopped small and at least half precooked excepting things like spinach/kale etc.