Ingredients
- ½ pound
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- ¼ teaspoon
- ½ teaspoon
- onion - chopped fine1 medium
- potato -- ¼" cubes1 large
- 1 unit
- water1 unitenough to make paste
- optional ingredients - spinach1 uniteggplant, cabbage, fresh chilies
Method
1
Combine chickpea flour, salt, red chili powder, coriander seed powder, baking soda, and black pepper in a large bowl and mix thoroughly.
2
Add water gradually while stirring, mixing until a thick, smooth batter forms with no lumps—it should coat a spoon.
3
Fold the chopped onion and diced potato into the batter, stirring gently until all vegetables are evenly coated. If using spinach or other optional vegetables, add them now.
4
Heat oil in a deep-frying pan or wok to 350°F (175°C), or until a small drop of batter sizzles immediately upon contact.
5 minutes
5
Using a spoon or small ice cream scoop, carefully drop batter portions into the hot oil, working in small batches to avoid overcrowding the pan.
6
Fry the pakora for 3-4 minutes until they turn golden brown and crispy, turning them occasionally with a slotted spoon for even cooking.
4 minutes
7
Remove the pakora with a slotted spoon and drain on paper towels to remove excess oil.
8
Serve hot with yogurt, tamarind chutney, or mint chutney on the side.