Recipe Yields: 2-3 servings
Pakora is usually served as snack or appetizers. Pakora can be made in different ways using different ingredients which will be dipped in a batter of gram flour/besan and then its deep-fried in oil. Yes deep-fried, sometimes I feel that I am not consuming healthy food but its ok once in a while and it also changes the taste of your palate. The most common veggie used to make pakoras are potatoes and onions. But my mom would use different kind of vegetable to make this fritters like egg plants, spinach leaves, cauliflower florets, lauki/bottle gourd to name a few. So, here goes the recipe:
- 5-6 cauliflower florets
- 1 small broccoli head, around 4-5 florets attached, grated
- 2 green chillies, chopped
- 2 small potatoes, cut in like french fries
- 1 medium red onion, sliced
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon kalonji/black onion seeds
- 1/2 teaspoon ajwain
- 1 cup gram flour/besan
- 1/4 teaspoon baking soda
- 1 teaspoon semolina
- salt to taste
- oil for deep-frying
- Mix together the gram flour, potatoes, onions, cauliflower florets, grated broccoli, chillies, ajwain, kalonji, turmeric powder, baking soda and salt to taste make thick batter by adding little water. Keep the batter aside for sometime so that the flavour blend together.
- Heat oil in a deep skillet over high heat, scoop batter with a tablespoon and drop it in oil.
- Fry the pakora until golden brown and crispy from both the sides. Turn them occasionally.
- Fry them in batches. Usually you will take 4-5 batches to finish the batter.
- Serve hot with chutney,ketchup and of course hot tea to accompany these.