Vegetable Pakoras

Serves 5

ingredients


  • 1/2 a yellow onion, sliced into thin strips
  • 3 - 5 oz of fresh spinach, roughly chopped
  • 2 small red potatoes, cut into French fry strips
  • 1 - 2 tsp of finely chopped jalapeño, optional for heat preferences
  • 1 tsp of finely chopped ginger, optional
  • 1/2 tsp of carom seeds
  • 1/4 tsp of red chili powder, optional for heat preferences
  • 1/2 tsp of garam masala
  • pinch of turmeric for color
  • 1 tsp of salt to taste
  • 1 cup of chickpea flour
  • about 1/4 cup of water, adjust the water amount depending on how dry your batter is
  • oil for frying, we use canola oil
instructions


  1. Place a 6 - 8 quart pot safe for deep frying on the stove top. We use stainless steel for frying, but be sure to use a deep pot that will keep any oil splattering minimal.
  2. Add the oil to the pot, filled about 1/4 to 1/3 of the way up the pot. Begin to heat the oil on a medium to medium high heat, heating up to about 350 degrees (it's okay if you don't have a cooking thermometer).
  3. While the oil is heating, add the onion, spinach, potatoes, jalapeño, ginger, spices, and chickpea flour into a bowl. Toss all of the vegetables in the flour and spice until evenly coated.
  4. Add a little water at a time to the bowl, tossing the vegetables with your hand, coating the vegetables. The mix should be sticky enough to hold the vegetables together without entirely coating them. The batter should not be wet or runny.
  5. To see if the oil is hot enough and if you don't have a thermometer, you can test a few different methods. Dip the end of a wooden spoon into the oil, if small bubbles form around the spoon, the oil is hot enough. Or you can test a small bunch of batter by carefully dropping a small piece into the oil. The batter shouldn't sink straight to the bottom and it should bubble and fry.
  6. To fry, you can use a large spoon to carefully drop some of the veggies bunched together into the oil. Fry for about 5 minutes, using a spider strain spoon to toss the pakoras until they are golden brown. Remove from the oil and set on a paper towel to soak any extra oil.
  7. Sprinkle pakoras with a little chaat masala while they're warm, and serve warm with chutney. Enjoy!