Vegetable Pakora
Total time: 25 minutes
Serves: 4-6 as appetizer or snack
Based on a recipe by Hari Ghotra
You'll need:
- A Frywall that fits (see our sizing guide)
- A Dutch oven, saucier, wok, or skillet for deep frying
- 100 grams chickpea flour, sieved (slightly less than 1 cup)
- 1 medium onion, thinly sliced
- 2 medium-sized russet potatoes, peeled and coarsely shredded
- 1/4 eggplant, about 1 cup julienned
- 1 tsp. salt
- 2 tsp. garam masala
- 1 tsp. turmeric
- 2 birds eye chilies, finely chopped
- 1 tbsp. ginger, grated
- 1 handful of coriander, chopped
- 1 tsp. fenugreek seeds, crushed
- 1 tsp. cumin seeds, crushed
- ½ tsp. red chili powder
- ½ tsp. fennel seeds, crushed
- Water
- Oil for deep frying
In a large mixing bowl, add the potatoes, onion, eggplant, ginger, chilies, and cilantro. Add the spices and chickpea flour to the bowl and use your hands to thoroughly incorporate all the ingredients together. Continue mixing and add a few tablespoons of water so that the mix is moist and batter-like.
Heat a half inch of oil on the stovetop, then place the Frywall into position.* Drop a tiny amount of batter into the oil; if it immediately sizzles and rises to the surface, the oil is hot enough to fry – about 350 degrees Fahrenheit. Make a tablespoon-sized clump of pakora batter in your hand, then carefully fry five to six at a time. Work in batches and do not crowd the pan.
Using a slotted spoon or spider, keep the fritters moving in the oil so they don't stick together. Fry for about two minutes on each side, until medium-brown and crisp. Remove and let rest on a paper towel for a minute or two.
Serve hot or warm with your favorite chutney or raita, a yogurt-based Indian dipping sauce. Enjoy.
(*) To avoid excessive foaming when deep frying, ensure that the bottom of the Frywall is resting at least a 1/2" above the oil line.