Vegetable Pakoras with Spices
Let me share an Indian family secret: pakoras, these spiced vegetable fritters, are much more than a simple starter. Each bite is a journey to the bustling streets of Mumbai, where street vendors whip them up on the spot. Here, I've chosen a mix of tender potatoes, sweet onion and green spinach, all coated in a light chickpea flour batter and spiced with turmeric and cumin. These crispy, fragrant, gluten-free little wonders are best enjoyed hot, dipped in a refreshing sauce. You'll see, they'll vanish in no time at your aperitifs or as a starter. An Indian classic that pleases everyone!
Ingredients
- potatoes2 medium
- onion1 medium
- fresh spinach100 g
- chickpea flour (besan)150 g
- water150 ml
- turmeric powder1 tsp
- cumin powder1 tsp
- red chili powder (optional)1/2 tsp
- salt1 tsp
- oil for deep-frying (sunflower or peanut)500 ml
Instructions
- 1
Wash and peel the potatoes, cut them into thin sticks or rounds. Finely chop the onion, wash and roughly chop the spinach.
- 2
In a large bowl, mix the chickpea flour, turmeric, cumin, chili powder and salt. Gradually add the water while whisking to get a smooth, thick batter (like pancake batter). Fold in the prepared vegetables and mix well.
- 3
Heat the oil in a large pan or wok over medium-high heat. To check the temperature, drop a small piece of batter: it should sizzle and rise to the surface.
- 4
Using two spoons or lightly oiled hands, form small balls or patties of the vegetable batter and carefully drop them into the hot oil. Do not overcrowd the pan.
- 5
Fry the pakoras for 4-5 minutes, turning halfway, until golden brown and crispy. Drain on paper towels.
- 6
Serve hot, with mint chutney or spicy yogurt sauce. These bites are perfect for an appetizer or starter.
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