Crispy Pakora Recipe (Simple, Homestyle)

Ingredients

• 1 large yellow onion (quartered and thinly sliced)
• 1 medium Russet potato (peeled, quartered/cut into wedges lengthwise and thinly sliced (Note 1))
• 1 cup red or green cabbage (thinly sliced into 1” pieces (sub 1 cup/30g chopped spinach or your choice of veggie - Note 2))
• 2 Serrano peppers (finely chopped (deseed for less heat))
• 1/2 cup cilantro (stems included, finely chopped)
• 2 tsp red chili flakes
• 1/2 tsp red chili powder or cayenne pepper
• 1 tbsp coriander seeds (roughly crushed using a mortar & pestle)
• 2 tsp cumin seeds (roughly crushed using a mortar & pestle)
• 1 tbsp neutral oil (such as grapeseed oil, plus more for frying)
• 1 tbsp lemon juice
• 2 tsp sea salt/table salt
• 1 1/4 cup besan (gram flour) (Note 3)
• 1/2 cup + 1 tbsp chilled water (Note 4)
• 1/8 tsp baking soda (optional - Note 6)
• Chaat masala (optional, for sprinkling on top )
• Mint chutney (optional, for serving)

Instructions

1. 1

   Make Pakora Mixture: In a medium bowl, combine the ingredients listed under 'Pakora' except besan/gram flour, water, and baking soda. Stir in besan and mix to combine so that the vegetables are lightly coated (okay if besan starts to clump up). Add measured water, bit by bit, until the mixture is coated but not runny. Taste and adjust seasoning, adding salt to taste, cumin/coriander for earthiness, red chili flakes/powder for heat, and lemon for tang. Lastly, mix in the baking soda, if using. Set aside. The vegetables will release their own moisture and the mixture will become thinner. (See Troubleshooting Tips)

2. 2

   Preheat oil: Heat a large frying pan or heavy-bottomed pot over medium heat. Add oil so that it’s about 1.5-2”/4-5 cm deep. It should be deep enough so that the batter doesn’t stick to the bottom. Once the oil is hot, adjust heat level as needed to maintain medium heat (300-320°F/150°-160°C).

3. 3

   Fry Pakoras: Gently lower a generous 1 tbsp of pakora mixture into the hot oil, making sure not to overcrowd the pan. (I like to use tongs to pick up the mixture and lower into the oil.) To make them as crispy as possible, try to shape them flat and uneven instead of round and pudgy. Onion sticking out and uneven/wispy edges is a good thing. Fry, turning often, until crispy and golden brown all over, 8-10 minutes. You want to maintain medium temperature to ensure they have time to fully cook from the inside.

4. 4

   Remove: Use a slotted spoon to transfer the pakoras onto a paper towel-lined plate (if serving immediately) or wire cooling rack (if serving later - Note 5). Repeat until all pakoras are cooked. Sprinkle with chaat masala if you'd like. Serve immediately with Green Chutney (quick recipe in post), Mint Raita, or sauce of choice.