Imagine crispy, golden, battered, and pan-fried veggies with a strong curry flavor. These are similar to classic onion rings but better. You can use any vegetable that you have. This combination is my favorite.
Pakoras: Their origins
It is believed pakoras are from northern India. They are very popular in India, Pakistan, and Bangladesh. Pakoras are served both as street food and entrées at weddings.
Vegetable Pakoras are made with many different types of vegetables. They are usually deep-fried and served along with chutney.
How to make this recipe
The recipe can be prepared in 30 Minutes! The ingredients are easy to find. You may only need chickpea starch. I find it useful for gluten-free baking.
This batter is made from water, chickpea flour (which makes it vegan as well as gluten-free), and spices. The batter is a mixture of water and chickpea flour (which makes this recipe strong>vegan em>and/strong> gluten-free/strong>! For the vegetables, I chose thinly sliced yellow potatoes, cauliflower, and red onions. I tried red bell peppers, but they didn’t taste as good.
Let’s discuss cooking methods. I’m sure that some of you will prefer the baked (low-fat method), which I have included in my notes.
Pakoras, however, are a treat that I enjoy occasionally. Pan-fried pakoras are the best because they don’t require too much oil. The overall taste is improved, and cooking time is shortened.
If you prefer to avoid oil, baking works well too. As your pakoras crisp up, you can make my go-to, 5-minute green chutney*. This is what makes my recipe. Who wants to eat a pakora that is naked? Not me.
Ingredients
PAKORAS
- Half a medium red onion, thinly sliced along the length.
- Two cups of chopped cauliflower (or small florets).
- Five whole yellow baby potatoes (cut into thin slices; the flatter, the better. 1/2 inch thick. 1 1/2 cup as written in the original recipe)
- Half a teaspoon of sea salt
- 1 pinch cayenne pepper
- 1 tsp Garam Masala
- Curry powder 1 tsp
- Two cloves of garlic (minced).
- Use two tablespoons of minced cilantro
COATING
- 2 cups chickpea (aka besan or gram) flour
- One cup of water plus as much more as necessary
OIL FOR COOKING
- Use 1/4 cup of neutral oil to pan-fry (avocado or refined coconut oil are the best).
CHUTNEY
- Fresh chopped cilantro, 2 cups
- Remove stems and most seeds from 1 medium green or serrano chili ( optional).
- Three cloves of garlic (peeled).
- 1/4 teaspoon sea salt
- Juice 1 large lime (the original recipe calls for 3 Tbsp or 45 ml).
- 1 Tbsp Maple Syrup (plus more according to taste).
- Use 1-5 Tbsp of water to thin.
- 2-3 Tbsp ripe avocado (optional // for extra creaminess)
- 1/8 tsp cumin ground ( optional).
Instructions
- Add onion, potato, and cauliflower to a large bowl. Season with garlic, salt, garam masala curry powder, cayenne pepper, and cilantro minced. Toss, and then set aside.
- In a separate bowl, combine chickpea flour with water. Stir until you have a batter that can be poured. Pour the batter over the vegetables, and then toss them to coat. The batter should be enough to cover the vegetables generously. If there is not enough batter, add a bit more batter to the mix and coat the vegetables.
- If you are serving with chutney at this point, add all ingredients into a small blender or food processor and blend until combined. Scrape down the sides if necessary. Add more salt if you want it to be saltier, more lime juice if you prefer acidity, and maple syrup if sweetness is desired. Transfer the mixture to a serving dish and set it aside.
- Note: For baking instructions, see the messages. Add enough oil to cover the bottom of the skillet once it is hot. Let the oil warm. Add the vegetables one by one. Group the onions in small groups so that they can cook together. (See photo). Reduce heat and cook each side for 2-3 minutes. Reduce heat to medium/medium-low if cooking is too rapid. Repeat.
- Place the pakoras on a serving plate lined with paper towels and place in an oven set to 200 degrees F (93 C). Repeat this process until all the pakoras have been cooked.
- Garnish with cilantro and chutney (optional). Fresh is best. Keep leftovers covered in the fridge for up to two days. Reheat leftovers in a hot pan or an oven at 400 degrees F (204 C).
