Step By Step Guide To Making Delicious Pakoras Every Time

Pakoras are a delicious and crispy Indian snack made by coating vegetables in a spiced gram flour  batter and deep frying them. Popular vegetables for pakoras include potatoes, onions, spinach, and cauliflower. The batter is seasoned with cumin, coriander, red chili, turmeric, and carom seeds. After the vegetables are coated, they are fried until golden brown and crispy. Pakoras are typically served with chutneys and are perfect for enjoying during tea time or on rainy days.

Ingredients:

• 1 cup gram flour (besan)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon carom seeds (ajwain)
• Salt to taste
• Water (for the batter)
• 1 small onion, thinly sliced (optional)
• 1-2 green chilies, chopped (optional)
• Fresh coriander leaves, chopped
• 1 small potato or other vegetables like spinach, cauliflower (thinly sliced)
• Oil for deep frying

Step By Step Instructions:

1. Prepare the Vegetables

• Start by washing and thinly slicing your chosen vegetables. Popular choices include potatoes, onions, spinach, eggplant, or cauliflower. Make sure the slices are even to ensure even cooking.
• If using potatoes or eggplants, pat them dry to avoid excess moisture, which can affect the batter’s texture.

2. Make the Batter

• In a mixing bowl, add 1 cup of gram flour (besan). To this, add cumin seeds, coriander powder, red chili powder, turmeric, carom seeds (ajwain), and salt. These spices give the pakoras their signature flavor.
• Gradually add water and mix to form a smooth, thick batter. The consistency should be such that it coats the vegetables evenly. Make sure there are no lumps.

3. Mix Vegetables with the Batter

• Add your sliced vegetables to the batter and mix well to coat them thoroughly. You can also add chopped onions, green chilies, and coriander leaves at this point for extra flavor. Adjust the spice level based on your taste preferences.

4. Heat the Oil

• In a deep frying pan, heat oil on medium flame. Test the oil by dropping a small amount of batter into it. If it sizzles and rises to the top, the oil is ready for frying.

5. Fry the Pakoras

• Take a spoonful of batter-coated vegetables and gently drop them into the hot oil. Be careful not to overcrowd the pan, as this will lower the oil temperature and affect the crispiness.
• Fry the pakoras in batches until they turn golden brown. Make sure to flip them occasionally for even cooking. This should take about 4-5 minutes.

6. Drain the Excess Oil

• Once the pakoras are golden and crispy, use a slotted spoon to remove them from the oil. Drain them on paper towels to remove excess oil. This step ensures that your pakoras remain crunchy and not greasy.

7. Repeat for Remaining Batter

• Continue frying the rest of the batter-coated vegetables in the same manner. Keep checking the oil temperature to ensure it remains steady.

8. Serve Hot

• Serve the pakoras hot with green chutney, tamarind chutney, or ketchup. They are perfect for a rainy day or as a snack with tea.

Tips:

• Ensure the batter is of medium thickness; too thick will result in heavy pakoras, and too thin will not coat the vegetables properly.
• You can customize the pakora by adding different vegetables or even paneer (Indian cottage cheese).
• For a fluffier texture, you can add a pinch of baking soda to the batter.

Enjoy your crispy and flavorful pakoras.