Title: Crispy Pakoras with Coriander Mint and Minted Yogurt Sauces
Are you craving something crispy, savory, and absolutely mouthwatering? Pakoras, a popular Indian snack, might be just what you’re looking for! These delightful fritters are made from a chickpea flour batter mixed with vegetables like potatoes, onions, and cauliflower, then deep-fried to golden perfection. Whether you’re hosting a gathering or simply want to indulge in a tasty treat, this recipe is sure to be a hit.
Ingredients
For the Pakora Batter:
- 2 1/4 cups chickpea flour
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fenugreek powder
- 1/2 tsp chili powder (pure chili powder)
- 2 tsp salt (cooking/kosher salt)
- 3/4 cups + 2 1/2 tbsp water
- 1 1/2 cups onions, grated using a standard box grater (~1 1/2 onions)
- 2 cups potato (~1 large), peeled and grated using a standard box grater
- 2 1/2 cups cauliflower (~1/4 large head), finely chopped into rice-size pieces (or grated)
- 2 large red chilies (cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coriander/cilantro leaves, finely chopped
For Cooking:
- 3 – 4 cups vegetable or canola oil (enough to fill 4cm / 1.5″ depth in pot)
Coriander Mint Sauce (Option 1):
- 2 cups mint leaves
- 1 cup coriander/cilantro leaves
- 1/4 cup eschalot, sliced
- 3 tbsp lime juice
- 1 tsp caster sugar
- 1/2 tsp cumin seeds
- 1/2 tsp cooking/kosher salt
- 2 ice cubes (loosens and keeps sauce green)
Minted Yogurt Sauce (Option 2):
- 1 cup plain yogurt
- 1/2 cup mint leaves, packed
- 1/4 tsp salt
Instructions
1. Prepare the Batter:
Start by placing the chickpea flour in a large mixing bowl. Add the spices (turmeric, cumin, coriander, fenugreek, and chili powder) and mix well. Gradually whisk in the water until a thick, smooth batter forms.
2. Add the Vegetables:
Once your batter is ready, fold in the grated potato, cauliflower, onion, ginger, chili, and chopped coriander/cilantro leaves. Stir until everything is well combined, creating a thick, almost paste-like consistency.
3. Preheat the Oven:
Preheat your oven to 80°C/175°F. Place a rack over a tray inside the oven to keep your cooked pakoras warm and crispy as you finish frying.
4. Heat the Oil:
In a large, heavy-based pot, heat the oil to 180°C/350°F. You’ll need about 4cm / 1.5″ of oil in the pot for frying.
5. Form and Fry the Pakoras:
Using your hands or two tablespoons, drop roughly formed patties of the batter into the hot oil. Be cautious of splashes! Fry the pakoras in batches, ensuring not to overcrowd the pot, for about 2-3 minutes or until they turn golden brown. Remove them from the oil and drain on paper towels. Keep the fried pakoras warm in the preheated oven.
6. Make the Sauces:
Coriander Mint Sauce: Combine all the sauce ingredients in a small food processor, Nutribullet, or with a stick blender. Blend until smooth. Minted Yogurt Sauce: Mix the yogurt, mint leaves, and salt in a blender or with a stick blender until smooth.
7. Serve and Enjoy:
Serve the hot pakoras immediately with your choice of Coriander Mint Sauce or Minted Yogurt Sauce. They’re best enjoyed fresh and crispy, so dig in while they’re hot!
Final Thoughts
Pakoras are a versatile snack that can be enjoyed on their own or as part of a larger meal. The combination of the crispy exterior with the tender vegetables inside, paired with the vibrant sauces, makes for an unforgettable experience. Whether you’re new to making pakoras or a seasoned pro, this recipe is sure to become a favorite in your household. Enjoy!
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Pakora
Ingredients
For the Pakora Batter:
2 1/4 cups chickpea flour
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder
1/2 tsp chilli powder (pure chilli powder)
2 tsp salt (cooking/kosher salt)
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions, grated using standard box grater (~1 1/2 onions)
2 cups potato (~1 large), peeled and grated using standard box grater
2 1/2 cups cauliflower (~1/4 large head), finely chopped into rice size pieces (or grate)
2 large red chillies (cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out)
1 tbsp fresh ginger, finely grated
2 tbsp coriander/cilantro leaves, finely chopped
For Cooking:
3 – 4 cups vegetable or canola oil (4cm / 1.5″ depth in pot)
Coriander Mint Sauce (Option 1):
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot, sliced
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes (loosens + keeps sauce green)
Minted Yogurt Sauce (Option 2):
1 cup plain yoghurt
1/2 cup mint leaves, packed
1/4 tsp salt
Instructions
1️⃣ Make Batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slowly whisk in the water. 🥄
2️⃣ Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli, and coriander. Mix well with a wooden spoon. The batter should be thick and almost paste-like. 🥔🥦🧅
3️⃣ Preheat Oven: Preheat oven to 80°C/175°F to keep cooked pakoras warm. Set a rack over a tray. 🔥
4️⃣ Heat Oil: Heat 4cm / 1.5″ oil in a large heavy-based pot to 180°C/350°F. 🌡️
5️⃣ Form Patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. You can use your hands or two tablespoons. Be careful of splash-age. Don’t crowd the pot, as it will lower the temperature too much. 👩🍳
6️⃣ Fry Pakoras: Fry for 2-3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray. 🍲
7️⃣ Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce! 🌿🍽️
Coriander Mint Sauce or Mint Yogurt Sauce:
1️⃣ Place ingredients in a small food processor or Nutribullet, or use a stick blender. Blitz until smooth. 🌀